Zacusca eggplant, mushrooms or peppers, a traditional appetizer customary in winter

by George Burda

It is fall and one of the most consumed products of the season is zacusca. Found in various forms in the Balkans: pepper, mushrooms, carrots, sweet or spicy, fill our storehouses in winter. Zacustile as seen in the store are made in all historical areas of the country but each producer has left its mark on the taste using old traditional recipe inherited from their ancestors. Zacusca either Wallachian, Moldavian, Transylvania, Maramures and Banat is a 100% natural product produced through craft, fire wood plum, eggplant, bell peppers, peppers, onions, tomato sauce, sunflower oil, bay leaves, salt, pepper, paprika and chilli. All vegetables grown in natural peasant sun

According to the Romanian tradition, after the autumn harvest, some families prepare refreshments and preserved in sterilized jars for the winter. If you have not yet chosen to eat in our zacustile and want to devote home and produce this specific product Balkans, we will provide recipes and helpful and can send us a jar to taste J new!

Zacusca eggplant Ingredients:

• 3 kg. eggplant (with skin shiny black, slightly fluffy to the touch)

• 2 kg. pimiento red pepper, fat or preferably peppers (sweeter)

• 1 kg. onion

• 1 liter of broth onion tomato right consistency (not paste) or preferably 1 kg of tomatoes

• 500 ml. Sun flower Oil

• 3-4 bay leaves

• 1 teaspoon salt

• 1 teaspoon black pepper

• powder or 1 teaspoon peppercorns

Bake eggplant, peppers and sweet preferably wood fire. Then peel vegetables and let it drain a few hours. Follow the boil tomatoes. It removes the spines and all seeds from peppers and peppers and cut them. Eggplant and chop them. Peel the onion and cut, and then put to cook in oil until it begins to soften and turn a golden color. Add the chopped eggplant, peppers and cut peppers and tomatoes cooked in broth. Add salt to taste. Allow the entire contents to fry briskly and continuously stirring with a wooden spoon until all broth decreases. And finally fill the jars, close them - Aprons, and boil them in water bath for 25 minutes from the moment when water begins to boil. Finally leave the jars to cool the water in which they cooked, wipe out and placed in dry and cool while waiting for the meal.

Bon Appetite!


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