Romanian Eggplant Spread - Zacusca
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!
First phase:
- Roast the eggplant, peel, and thoroughly drain using a sieve.
I froze them and made zacusca another day.
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.
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.
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.
After about 15 minutes, add the tomato puree. Stir and simmer together for an additional 15 minutes.
Meanwhile, process the roasted eggplant and peppers using a food processor or meat grinder.
In another pot or deep frying pan, heat a bit of oil, add eggplant and peppers, and cook for about 15 minutes.
Pour the eggplant mixture into the pot with onion and tomato.
Stir, season with salt, and once it begins to simmer, reduce the heat and cook for 2-3 hours, stirring occasionally.
Partially cover the pot, as it tends to splatter. Take caution when stirring.
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.
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.
Seal tightly with clean, rust-free metal lids.
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.
Turn off the oven, open the door, and let the jars cool completely, possibly overnight.
Store them in a cool, dry place. It may seem complex, but it's manageable and results in fantastic zacusca—perfect in all aspects.
Enjoy!
