Romanian Eggplant Spread - Zacusca

Elena Butuc

I really enjoy eggplant and pepper dishes, but eggplant zacusca is a favorite for everyone.

I've had some unsuccessful attempts at buying it, and I've tried making different versions, but the ultimate eggplant zacusca was still in the works. Last year, I finally had the time to follow all the steps (gathering advice from various housewives along the way), to experiment with the ingredients, and to work on the preservation. It passed the test over the winter, no jars exploded, and the taste did not change, all without using aspirin!

I believe this version is the most exemplary and perfect. It might be a bit more complex and time-consuming, but if you organize yourself well, you will enjoy both the process and the results. Before starting the final preparation of the ingredients, complete the following tasks, which can be spread out over a few days:

- Roast the eggplants on a griddle, an old pan, or in the oven. Clean them, drain thoroughly, and freeze them if you don't plan to prepare them within 1-2 days.

- The same goes for the peppers - roast, sprinkle with salt, leave covered, and clean well. If not making zacusca within 1-2 days, freeze them.

- From your homemade tomato puree prepared for winter, set aside 3 liters for the zacusca. If you don't have puree, blend about 3 kg of tomatoes and use them in the zacusca.

After completing the above, start the recipe, and I guarantee you'll have a superb eggplant zacusca! Delicious, aromatic, dense, and perfect for even the most discerning zacusca lovers!

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Ingredients

Metric US

●

Cooked Eggplant, peeled and drained

3 kg

For a tastier flavor with a slight smoky aroma, grill or roast over an open flame, though they can also be baked in the oven

●

Roasted peeled pepers

2 kg

The quantity of peppers can vary, and ideally are done on a skillet or grilled

●

White onion

2 kg

●

Tomato puree

3 l

●

Sunflower oil

500 ml

●

Salt

3 tbsp

Adjust to taste

Step by step

Step 1

First phase:

- Roast the eggplant, peel, and thoroughly drain using a sieve.

I froze them and made zacusca another day.

Romanian Eggplant Spread - Zacusca - Step 1

Step 2

Step 2:

- Roast and peel the peppers. Right after roasting, sprinkle with salt, cover with a lid, and leave for about 30 minutes for easier peeling.

I did this another day, freezing them for later zacusca preparation.

Romanian Eggplant Spread - Zacusca - Step 2

Step 3

The third step is to prepare the tomato puree, or blend 3-4 kg of tomatoes.

Then begin the preparation process efficiently:

- Here, see all the ingredients ready to be used for zacusca.

Romanian Eggplant Spread - Zacusca - Step 3

Step 4

Finely chop the onions using a food processor or meat grinder.

Heat the oil well in a large pot, add the onions, and cook, stirring occasionally.

Romanian Eggplant Spread - Zacusca - Step 4

Step 5

After about 15 minutes, add the tomato puree. Stir and simmer together for an additional 15 minutes.

Step 6

Meanwhile, process the roasted eggplant and peppers using a food processor or meat grinder.

Step 7

In another pot or deep frying pan, heat a bit of oil, add eggplant and peppers, and cook for about 15 minutes.

Step 8

Pour the eggplant mixture into the pot with onion and tomato.

Step 9

Stir, season with salt, and once it begins to simmer, reduce the heat and cook for 2-3 hours, stirring occasionally.

Step 10

Partially cover the pot, as it tends to splatter. Take caution when stirring.

Step 11

Notice the changes in texture, taste, and color as it cooks—these are vital. It's ready when it looks shiny, with oil on the surface, and is dense.

Step 12

Pour the hot zacusca into clean, dry jars that have been preheated (place in the oven for about 30 minutes at 150 degrees).

Leave about 1 cm of space at the top of the jar.

Romanian Eggplant Spread - Zacusca - Step 12

Step 13

Seal tightly with clean, rust-free metal lids.

Step 14

Place the jars in a preheated oven at 150 degrees while still hot and leave for about 30-40 minutes to ensure they will last through winter without preservatives.

This sterilization technique guarantees perfect preservation.