Ingredientes para Romanian Zacusca
- 2 large eggplants (about 2 lbs total)
- Red Peppers
- 2 large onions, chopped (about 1 lb total)
- 2 teaspoons salt (or to taste)
- Black Pepper
- Tomato Paste
- Olive Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Romanian Zacusca? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Romanian Zacusca
- Char the eggplants and peppers: Preheat your grill or broiler. Place eggplants and peppers directly on the heat source, turning frequently until the skins are completely blackened.
- Peel and remove the charred skin: Immediately transfer the vegetables to a bowl and cover with plastic wrap. Let them steam for about 10 minutes. Then, peel off the blackened skins. Rinse under cold running water to remove any remaining charred bits.
- Puree the vegetables separately: Using a food processor, puree the eggplants, bell peppers, and tomatoes separately until smooth.
- Sauté the onions: Heat olive oil in a large, heavy-bottomed pot over medium-low heat. Add the chopped onions and sauté for about 4 minutes, or until softened but not browned.
- Combine and simmer: Add the pureed eggplant, bell peppers, and tomatoes to the pot. Stir in salt and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for at least 45-60 minutes, stirring occasionally, until the zacusca has thickened considerably and a spoonful removed shows only oil separating, not the zacusca itself.
- Adjust seasoning: Taste and adjust salt and pepper according to your preference.
- Sterilize jars: While the zacusca simmers, sterilize your jars and lids by boiling them in water for 10 minutes.
- Fill and seal jars: Carefully ladle the hot zacusca into the sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims of the jars clean, and securely place lids and rings.
- Process jars: Place the filled jars in a large pot, and cover with water, making sure the water level reaches at least the shoulders of the jars. Bring to a boil, then process for 20 minutes.
- Cool and store: Remove the jars from the pot and allow them to cool completely in the water bath. You should hear a ‘pop’ sound as the jars seal. Once cool, check the seals. Store in a cool, dark place. If oil separates, simply stir it back in before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
120g
Fat
31g
Carbs
18g
