Zacusca - Romanian Recipe or Bulgarian Lutenitsa
Zacusca is a Romanian delicious vegetable spread made 100% of natural ingredients. Zacusca is suitable for canning and may be served as an appetizer or a snack.
Yield: 8 jars of 375 ml
Calories: 220kcal
Equipment
- grill or hot metallic plate
- food processor
- a large, thick bottomed pot
- colander
- a few bowls
- wooden spoon/chopper
Materials
- 3 kg aubergine pick the ones with the black, shiny peel/skin – slightly fluffywhen touched
- 2 kg red bell pepper
- 1 kg onion
- 1 liter tomato puree such as passata
- 500 ml sunflower oil
- 1 tsp peppercorn
- salt to your taste
- ground pepper to your taste
- 3-4 piece bay leaves
Instructions
- Roast the aubergines and the bell peppers and peel them of. Put the roasted aubergine flesh in a colander to drain, then chop it finely.
- Process the roasted bell peppers flesh and the onion, too (separately).
- Heat the oil and add the processed onion. Sprinkle a little sald and cook it about 8-10 minutes on low heat, stirring frequently.
- Add the processed bell peppers, stir and bring to a boil. Add the chopped aubergine and the tomate puree. Add the bay leaves and peppercorns. Boil for about an hour, partially covered with a lid. Stir in every 10 minutes. Finally, season to your taste with salt and ground pepper.
- Heat the oven to 212F. Pour the hot zacusca into sterilsed jars. Keep it in the oven for about an hour, then turn of the heat and leave it to cool slowly. When cold, store the jars in a dark, cold pantry.
Notes
For better results, follow the step by step instructions above!
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 58mg | Potassium: 2125mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2280IU | Vitamin C: 93mg | Calcium: 28mg | Iron: 1mg