Zacusca (Aubergine, Pepper and Tomato Spread)
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 servings
A delicious Romanian spread with aubergine, peppers and tomatoes. Perfect as a dip on the appetizer platter, as a spread on sandwiches, morning toast, bagels or as a smoky pasta sauce. Make it in bulk and enjoy through the coming months.
Ingredients
- 3 aubergines
- 2 pointy red peppers
- 4 onions
- 310 ml tomato bulion or pasata
- 3 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 150 ml vegetable oil
Method
Start by roasting the aubergines and the peppers. Prick the aubergines and the peppers with a fork. Place them on a baking tray and roast in the oven for 40 minutes, turning halfway.
Transfer the roasted peppers to a bowl and cover with a plate for 30 minutes to sweat.
Peel the aubergines and let them drain for 30 minutes. Peel and finely chop the peppers. Finely chop the drained aubergines.
Heat the oil in a large pan over medium heat. Sauté the chopped onions for 5-6 minutes until translucent. Add the chopped aubergines, peppers, tomato paste, bay leaves, salt, and pepper.
Reduce heat to low and simmer for one hour, stirring frequently to prevent sticking.
Meanwhile, sterilise the jars. Thoroughly wash the jars and lids with soap and water (or use a dishwasher). Place the wet jars and lids on a tray in a cold oven. Heat the oven to 150°C and leave for 12-15 minutes until water droplets evaporate. Carefully remove the sterilized jars and prepare them for filling.
Place the sterilized jars on a heatproof surface. Fill the hot jars with the hot Zacusca mixture and secure the lids tightly. Wrap the filled jars in a thick blanket or tea towel to slow the cooling process.
Once completely cooled, transfer to your pantry for storage. Enjoy your homemade zacusca throughout the winter months.
You might also like ...
Red Lentil Hummus
White Bean Hummus with Fresh Basil and Thyme
