Spicy zacusca

Spicy Eggplant Spread - A Fall Delicacy

When it comes to traditional dishes, eggplant spread is undoubtedly a favorite for many. This delicacy, with its rich flavors and velvety texture, is perfect for enjoying on a slice of fresh bread or as a side dish to various meals. It is also an excellent way to preserve seasonal vegetables, transforming them into a tasty dish that can be enjoyed throughout the year. In this recipe, we will learn how to make a spicy eggplant spread, ideal for those who love a kick of heat in their food.

This recipe is for a double batch, yielding approximately 9-10 jars of 800g each. Start gathering your ingredients and get ready for a flavorful culinary experience!

Preparation time: 1 hour
Cooking time: 5-6 hours
Total time: 6-7 hours
Number of servings: 9-10 jars (800g each)

Ingredients:

- 12 kg eggplants
- 15 kg hot bell peppers
- 5 kg sweet peppers
- 5 kg yellow onions
- 3 l tomato juice
- 600 g tomato paste
- 2 l oil (sunflower or quality salad oil)
- 1 packet (17 g) black peppercorns
- 4 tablespoons coarse salt
- a few bay leaves

The History of Eggplant Spread

Eggplant spread has deep roots in culinary tradition, serving as an ingenious way to preserve vegetables. Its origins date back to times long past, when housewives used preservation methods to enjoy the flavors of summer throughout winter. In every family, there is a cherished recipe for eggplant spread, each with a special secret, whether it's a hidden ingredient or a unique preparation method.

Preparing the Ingredients

1. Prepare the vegetables: Start by roasting the eggplants, hot bell peppers, and sweet peppers. Preheat the oven to high temperatures and place the vegetables on a baking tray. Roast them until the skins become blackened and their aroma starts to release. Then, remove them and place them on newspapers, covering them with another layer of newspapers or damp towels to help them peel more easily.

2. Peeling: While the vegetables are still hot, peel off their skins. You can soak the eggplants in cold water for 15-20 minutes to cool them down, which will make peeling easier. It's important to let them drain well after peeling to avoid excess water in the spread.

3. Chopping: Once the vegetables are peeled, chop them into small cubes. Also, finely chop the onions. The smaller they are, the better they will incorporate into the final mixture.

Making the Eggplant Spread

1. Sauté the onions: In a large pot, heat the oil over medium heat. Add the onions and let them soften for about 20 minutes, stirring occasionally. It’s essential not to brown them too much, as you want to achieve a sweet and aromatic base for the spread.

2. Add the peppers: After the onions have softened, add the chopped hot bell peppers. Mix well and let them cook on low heat for another 10 minutes to allow the flavors to develop.

3. Incorporate the eggplants: Add the chopped eggplants to the pot. Mix everything well and continue to cook on low heat for another 10 minutes.

4. Add the tomato juice: In a separate bowl, mix the tomato juice with the tomato paste, then add this mixture to the pot. Stir well and let it simmer on low heat for 10-15 minutes to blend the flavors.

5. Season: Now is the time to add salt, black peppercorns, and bay leaves. Stir again to ensure an even distribution of the spices.

6. Oven cooking: Preheat the oven to a high temperature. After mixing the ingredients well, transfer the pot to the oven. Allow the eggplant spread to cook for 5-6 hours, stirring occasionally to prevent sticking. You will notice that oil will start to float on top, indicating that the spread is ready.

Preserving the Eggplant Spread

1. Jarring: Once the spread is ready, pour it hot into sterilized jars. In each jar, add a bay leaf on top before sealing them tightly.

2. Cooling: After filling the jars, turn them upside down and cover them with a thick blanket. Let them cool completely (up to 2 days) to create a vacuum, which will help preserve the spread.

3. Storage: Once the jars have cooled, turn them back upright and store them in a pantry or a cool, dark place.

Tips and Tricks:

- Buy fresh vegetables: Use seasonal, fresh, and quality vegetables to achieve a delicious and healthy spread.
- Adjust the spice level: If you prefer a milder spread, reduce the amount of hot peppers. You can experiment with other spices, such as paprika or garlic, to find the perfect combination for your taste.
- Try variations: You can add other vegetables, such as carrots or zucchini, to diversify the recipe. Additionally, add fresh herbs for extra flavor.

Delicious Pairings

Serve the spicy eggplant spread on a slice of toasted bread, alongside cottage cheese or as part of an appetizer platter. A refreshing drink, such as a dry white wine or a pale lager, pairs perfectly with the spicy spread. This recipe is ideal for gatherings with friends, picnics, or simply to add a touch of flavor to your everyday meals.

Calories and Nutritional Benefits

Spicy eggplant spread is not only delicious but also packed with nutrients. Fresh vegetables provide essential vitamins and antioxidants, while sunflower oil, used in moderation, delivers healthy fatty acids. A serving of spread (approximately 100g) contains about 150-200 calories, depending on the amount of oil used.

Frequently Asked Questions

1. Can I freeze the spread?
Yes, the spread can be frozen. Be sure to store it in airtight containers to prevent freezer burn.

2. What other vegetables can I add?
You can add grated carrots, zucchini, or even mushrooms to diversify the recipe.

3. How can I make the spread less spicy?
Reduce the amount of hot peppers or use sweet bell peppers for a milder taste.

In conclusion, spicy eggplant spread is a wonderful recipe, rich in tradition, that brings together the flavors of summer in a jar. With each spoonful, you will savor not only a delicious combination of vegetables but also a cooking story that will bring joy to your table. Happy cooking and enjoy!