Zacusca (in Hungarian zakuszka) originally derives from Armenia and by Moldavian transmission it was introduced to Transylvania. (earlier part of Hungary, currently in Romania)
Zacusca is a typical food prepared in the autumn since most of the vegetables in it are in season. Zacusca is prepared in big quantities so if you would like to make only a couple of small jars, I would use third of the following recipe. I ended up with 4 small jars (300 ml).
You would normally have to grill the vegetables but if you live in a city apartment like I do, and you do not have a garden, you can just place them in the oven and cook until the skin blackens and the vegetables are soft. I love them more on grill, because it gives them a smokey aftertaste but the oven will also do.
Ingredients
2 kilos of aubergines
1.5 kilos of kapia (or red bell peppers)
1 kilos of onions
salt, pepper, bay leaves
8 garlic pieces
1 liter of pureed tomato
a little vinegar or honey depending whether you want it more sweeter or sourer
400 ml sunflower seed oil
Instructions
Grill the aubergines on a hot grill until the skin blackens all over and the aubergines are very soft.
Grill the red bell pepper (kapia or gogosari are the authentic ones we use in Eastern Europe). Grill them until the skin blisters and blackens.
Alternatively, you can place the vegetables separately on baking trays and place in the hot oven at 200 degrees Celsius/390 degrees Fahrenheit for about an hour for the bell pepper and 40 minutes for the aubergines. Turn veggies in the meantime, don't take them out before they are really soft.
Take everything out of the oven and cover them with a lid or plastic foil for about 15 minutes which will make peeling easier afterwards. Peel and let it cool. Mix them with a hand mixer or put them in shaker to mix them. Add some water if it is too thick.
Chop the onions. Heat the oil in a large pan and cook the onions until translucent. Chop the garlic, add once onions are translucent. Add the aubergines and red pepper puree, the pureed tomatoes and season with salt, pepper and bay leaves. Cook everything on a very low heat for about 1 and a 1/2 hours, stirring from time to time.
Adjust flavors with vinegar or honey.
Once its done, put them in jars and pour some sunflower seed oil on top before closing the lid. Put jars in a blanket and let them cool for about 12 hours.
Once you open a jar later on, keep it in the refrigerator.
Jó étvágyat!
Zacusca is a typical food prepared in the autumn since most of the vegetables in it are in season. Zacusca is prepared in big quantities so if you would like to make only a couple of small jars, I would use third of the following recipe. I ended up with 4 small jars (300 ml).
You would normally have to grill the vegetables but if you live in a city apartment like I do, and you do not have a garden, you can just place them in the oven and cook until the skin blackens and the vegetables are soft. I love them more on grill, because it gives them a smokey aftertaste but the oven will also do.
Ingredients
2 kilos of aubergines
1.5 kilos of kapia (or red bell peppers)
1 kilos of onions
salt, pepper, bay leaves
8 garlic pieces
1 liter of pureed tomato
a little vinegar or honey depending whether you want it more sweeter or sourer
400 ml sunflower seed oil
Instructions
Grill the aubergines on a hot grill until the skin blackens all over and the aubergines are very soft.
Grill the red bell pepper (kapia or gogosari are the authentic ones we use in Eastern Europe). Grill them until the skin blisters and blackens.
Alternatively, you can place the vegetables separately on baking trays and place in the hot oven at 200 degrees Celsius/390 degrees Fahrenheit for about an hour for the bell pepper and 40 minutes for the aubergines. Turn veggies in the meantime, don't take them out before they are really soft.
Take everything out of the oven and cover them with a lid or plastic foil for about 15 minutes which will make peeling easier afterwards. Peel and let it cool. Mix them with a hand mixer or put them in shaker to mix them. Add some water if it is too thick.
Chop the onions. Heat the oil in a large pan and cook the onions until translucent. Chop the garlic, add once onions are translucent. Add the aubergines and red pepper puree, the pureed tomatoes and season with salt, pepper and bay leaves. Cook everything on a very low heat for about 1 and a 1/2 hours, stirring from time to time.
Adjust flavors with vinegar or honey.
Once its done, put them in jars and pour some sunflower seed oil on top before closing the lid. Put jars in a blanket and let them cool for about 12 hours.
Once you open a jar later on, keep it in the refrigerator.
Jó étvágyat!
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