Eggplant zacusca is a traditional Romanian delicacy, full of flavors and nostalgia, that takes us back to the summers spent with family. This recipe is one I learned from my mother, and every step is filled with memories and love. Let's begin!
The first step is preparing the eggplants. Choose ripe, medium-sized eggplants with firm flesh. Heat the grill or oven and roast the eggplants until the skin turns black and the flesh softens. It is important to turn them occasionally for even cooking. Once they are ready, let them cool on a sink, where the steam will help detach the skin.
While the eggplants are cooling, you can take care of the peppers. Choose red peppers, as they will give the zacusca a vibrant color and a sweet taste. Roast the peppers on the grill or in the oven, just like the eggplants, until the skin turns black. After roasting, place them in a bowl and sprinkle with coarse salt, covering them with a lid to steam. This will make them much easier to peel. Once cooled, peel off the skin and chop them finely.
In a large pot, finely chop the onion and sauté it in a little oil until it turns golden. This is where the magic begins! Add the chopped eggplants and finely chopped peppers. Mix well, as the eggplants will start to release their juice. Continue to sauté the mixture, allowing the flavors to combine. After a few minutes, add the tomato juice, which will give the zacusca a pleasant consistency and a fresh taste.
Season the mixture with fine salt, a few peppercorns, and bay leaves. Let the zacusca simmer on low heat, stirring constantly, as it is important not to let it stick to the bottom of the pot. The cooking process will take about an hour, and the zacusca will be ready when the oil rises to the surface, forming a shiny film.
When the zacusca is ready, prepare sterilized jars and fill them with the hot mixture. Put on the lids and let the jars cool completely, turned upside down, to create a vacuum. This is a recipe that requires patience, but the reward is a delicious zacusca, perfect for winter or to be enjoyed on a slice of fresh bread. Enjoy your meal!
The first step is preparing the eggplants. Choose ripe, medium-sized eggplants with firm flesh. Heat the grill or oven and roast the eggplants until the skin turns black and the flesh softens. It is important to turn them occasionally for even cooking. Once they are ready, let them cool on a sink, where the steam will help detach the skin.
While the eggplants are cooling, you can take care of the peppers. Choose red peppers, as they will give the zacusca a vibrant color and a sweet taste. Roast the peppers on the grill or in the oven, just like the eggplants, until the skin turns black. After roasting, place them in a bowl and sprinkle with coarse salt, covering them with a lid to steam. This will make them much easier to peel. Once cooled, peel off the skin and chop them finely.
In a large pot, finely chop the onion and sauté it in a little oil until it turns golden. This is where the magic begins! Add the chopped eggplants and finely chopped peppers. Mix well, as the eggplants will start to release their juice. Continue to sauté the mixture, allowing the flavors to combine. After a few minutes, add the tomato juice, which will give the zacusca a pleasant consistency and a fresh taste.
Season the mixture with fine salt, a few peppercorns, and bay leaves. Let the zacusca simmer on low heat, stirring constantly, as it is important not to let it stick to the bottom of the pot. The cooking process will take about an hour, and the zacusca will be ready when the oil rises to the surface, forming a shiny film.
When the zacusca is ready, prepare sterilized jars and fill them with the hot mixture. Put on the lids and let the jars cool completely, turned upside down, to create a vacuum. This is a recipe that requires patience, but the reward is a delicious zacusca, perfect for winter or to be enjoyed on a slice of fresh bread. Enjoy your meal!
Ingredients
5 kg eggplants; 4 kg red bell peppers; 3 kg onions; 1 l oil; 2 l tomato juice; 1 teaspoon of peppercorns; 2 teaspoons of fine salt; coarse salt; 4-5 bay leaves.