Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)
A thick, sweet and smoky spread of roasted red peppers, tomatoes and aubergine. Lovely on toast, with grilled meat or cheese.
- Time1 hr 30
- LevelMedium
- Costabout £0.38 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 118kcal
- 9.9gcarbs
- 6.9gof which sugars
- 8.1gfat
- 2.3gsaturates
- 2gprotein
- 3.3gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Put the whole peppers and aubergine on a lined tray and roast for 40 minutes, turning once, until the skins are blistered and black in places.
40 min - 2
Put the roasted vegetables in a bowl and cover with a plate for 10 minutes. Peel off the skins, remove the stalks and seeds, and chop everything very finely or blitz it briefly. Keep some texture.
- 3
Heat half the oil in a wide pan and cook the carrots for 5 minutes. Add the tomatoes and cook for 10 minutes until they collapse.
10 min - 4
Add the peppers and aubergine, sugar, salt, paprika and chilli. Simmer on low for 25 minutes, stirring often, until thick and glossy.
25 min - 5
Stir in the garlic and the rest of the oil and cook for 5 minutes more.
5 min - 6
Spoon into clean jars while hot and cool. It keeps in the fridge for 2 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
