Lyutenitsa

Ingredients

• 3 pcs Red Bell Pepper
• 4 pcs Tomato
• 1 pcs Eggplant
• 2 pcs Garlic
• 2.3333333333333335 tbsp Sunflower Oil
• 1 tsp Sweet Paprika
• 0.25 tsp Hot Paprika
• 0.5 tsp Summer Savory
• 1.75 tsp Kosher Salt
• 1 tsp Red Wine Vinegar
• 20 g Walnuts
• 2 tbsp Parsley

Method

1. Heat the oven to high. Roast {red_bell_pepper}, {tomato}, and {eggplant} on a tray until the skins blister, the {red_bell_pepper} blackens in spots, and the {tomato} and {eggplant} collapse and smell sweet and smoky. Turn once midway and season lightly with {kosher_salt} before roasting to draw off moisture and concentrate flavor.
2. Cover the hot roasted {red_bell_pepper} and {eggplant} briefly so the skins loosen, then peel away the charred skin from the {red_bell_pepper} and {eggplant}. Peel the {garlic}, then finely chop the roasted {red_bell_pepper}, {tomato}, and {eggplant} into a coarse pulp so the spread keeps some texture.
3. Toast {walnuts} in a dry skillet over medium heat for a few minutes, shaking often, until fragrant and lightly colored. Cool briefly, then crush them so they bring gentle texture without turning the spread coarse.
4. Heat {sunflower_oil} in a wide saucepan over medium heat. Add {garlic} and sweat briefly until fragrant but not colored, then add {sweet_paprika}, {hot_paprika}, and {summer_savory} and bloom until aromatic. Stir in the chopped {red_bell_pepper}, {tomato}, and {eggplant}, season again with {kosher_salt}, and cook at a gentle simmer, stirring often, until thick, glossy, and reduced enough to leave a clear trail on the pan before slowly closing. Add {red_wine_vinegar} near the end so the acidity stays bright.
5. Fold in the crushed {walnuts} if using, then taste and adjust with a final pinch of {kosher_salt} if needed. Spoon into a bowl and finish with a thin sheen of {sunflower_oil} and a little chopped {parsley} for freshness.