Eggplant Caviar

Eggplant zacusca - a traditional Romanian delicacy

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 4 jars of 750 g

Eggplant zacusca is a savory dish, ideal for enjoying on toasted bread or as a side dish for various meals. This simple yet flavorful recipe will transform your eggplants and peppers into a true delicacy. Follow the steps below to make a delicious zacusca, perfect for winter.

Ingredients:
- 2 kg of eggplants
- 1 kg of tomatoes
- 1 kg of kapia peppers
- 0.5 kg of onions
- 2 cans of mushrooms (or 500 g of fresh mushrooms)
- Oil (about 200 ml)
- Salt (to taste)
- Sweet paprika (1-2 tablespoons)
- 3-4 cloves of garlic
- 3 bay leaves
- 50 g of peppercorns

Preparation:

1. Preparing the eggplants: Start by roasting the eggplants. They can be roasted over direct heat (on a stovetop or grill) or in the oven. Roast the eggplants until the skin turns black and the flesh softens (about 30-40 minutes). Once roasted, let them cool, then peel off the skin, rinse with cold water, and drain for 30 minutes to remove excess water.

2. Preparing the peppers: Roast the kapia peppers on a grill or in an oven tray. Once roasted, transfer them to a bowl, sprinkle coarse salt on top, and cover the bowl with plastic wrap or a lid for 15 minutes. This method will make it easier to peel the peppers, allowing the skin to come off easily.

3. Onions and mushrooms: Finely chop the onions and sauté them in oil until golden. Remove the sautéed onions onto a plate and let them cool on paper towels. If using fresh mushrooms, clean and dice them, then sauté them in the same pan, adding a little salt and sweet paprika. If using canned mushrooms, chop them finely and add them to the pan as well.

4. Mixing the ingredients: In a blender, add the peeled peppers, drained eggplants, and sautéed onions. Blend until you achieve a smooth paste. After obtaining the vegetable mixture, add the oil, salt, and continue blending to combine all the ingredients.

5. Cooking the zacusca: Transfer the mixture to a tray and place it in the oven for 30-45 minutes at 180°C. Stir occasionally. During this time, prepare the tomato sauce: grate the tomatoes and add them to the oven mixture along with the crushed garlic cloves. Continue baking for another 15 minutes.

6. Finalizing the zacusca: Once the time is up, add the bay leaves and peppercorns. Let it simmer for another 15-20 minutes, tasting to adjust the seasoning as desired.

7. Preserving the zacusca: Sterilize the jars (preferably 750 g) and fill them with hot zacusca. Cover the jars with cellophane and place them in a pot of water (put a towel at the bottom of the pot to prevent the jars from breaking). Boil on low heat for 30 minutes. After that, turn off the heat and cover the jars to cool slowly.

Serving suggestions: Eggplant zacusca is delicious on toasted bread, alongside cheese, or as an appetizer. You can pair it with olives or pickled vegetables for a varied platter.

Variations: You can also add carrots or zucchini for a richer taste. Additionally, experiment with herbs like thyme or dill to customize the recipe.

Enjoy the authentic flavor of eggplant zacusca, a simple and tasty recipe, perfect for winter preserves! Bon appétit!