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Eggplant zacusca

Eggplant zacusca



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Bake the eggplant on the plate or on the flame, clean it and let it drain.

Donuts and capsicums are washed, cleaned and chopped on the robot or passed through a mincer.

The onion is cleaned and chopped on the robot or passed through a mincer.

In a large pot with a thick bottom and put on the plate, against smoking, put the oil and cook the onion for 10 minutes.

Add the donuts and capsicum and leave to boil, stirring occasionally, for 1.5 hours.

Add the bay leaves, pepper and 1 tablespoon of salt.

When it decreases, add the coarsely chopped eggplant.

Stir and continue to boil until it decreases to the desired consistency, stirring occasionally for another 1 hour.

When it has the desired consistency, add the tomato paste and cook for another 25-30 minutes.

It mixes all the time and I took out the bay leaves as I came across them.

Taste, season with salt and add sugar.

It boils again and is ready.

The jars are washed and sterilized in the oven for 10-15 minutes.

Put the zacusca hot in the hot jars and put the lids on.

The filled jars are put in the hot oven for 30 minutes for sterilization.

Remove from the oven and place under the blanket for cooling until the next day.

They are placed in the pantry for storage.


Video: Zacusca traditionala de vinete Roasted eggplant and pepper spread