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Eggplant and pepper zacusca

Eggplant and pepper zacusca


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Bake the eggplant, drain and cool, clean.

Bake the peppers. As they darken, they are taken and stored in a deep bowl, sprinkled with coarse salt, then covered with a lid to steam and clean more easily. Leave to cool and clean.


Chop the eggplant like eggplant salad, and cut the peppers into cubes.

Finely chop the onion and fry in a large saucepan (to fit all). When the onion turns golden, add the eggplant and peppers (which in the meantime have left a lot of juice). Stir constantly, not to stick, harden well, then add the broth dissolved in a liter and a half of water. If you have tomato juice, all the better, you can use it instead of broth.

Add fine salt, bay leaves and other spices if you like, I prefer it simple. Boil over low heat and taste from time to time.

It is ready when the oil rises on top.

Leave to cool a little, put warm in jars and put the lids.


Good appetite!


If you like my recipe, you can also find it on my blog:

http://ancutsa-cuisine.blogspot.com/2017/11/zacusca-de-vinete-si-ardei.html


Eggplant zacusca with peppers

You need:

3 kilograms of eggplant
1 kg of capsicum
half a kilogram of donuts
1 kg of onion
1 kg of tomato juice
Oil - as needed
Salt
3-4 bay leaves
Pepper (you can use berries, if you like, or ground)

Method of preparation:

1. Bake the eggplants, clean them and then let them drain in a sieve for at least an hour. Note: if you have patience and manage to withstand the smoke and cook the vegetables on the stove, the taste will be slightly different (more intense) than if you bake them in the oven. The latter, however, is by no means a discarded option. And if you live at home or have grandparents or parents in the country. you already know what to do.

2. Bake the peppers and donuts and then clean them of seeds and peel.

3. Peel the onion and cut it into small pieces or pass it through a mincer, for a finer texture of the zacusta.

4. Finely chop the eggplant and peppers or pass them through a mincer.

5. Heat the oil in a saucepan and then add the onion. After it has hardened a little, add the eggplant, pepper, tomato juice, salt, bay leaves and pepper.

6. Let it boil for at least an hour or until it has dropped enough and the oil has risen to the top.

7. Preheat the oven to medium temperature (about 150 degrees).

8. Put hot zacusca in jars with screw caps, then put the jars in the oven and leave them for at least 30-40 minutes. If you do not want to keep the zacusca over the winter, but to consume it in the next 2-3 months, just pour it hot in jars and immediately screw the lids on. Once you have opened a jar, however, keep it in the refrigerator.

Arm yourself with a little patience, open the large window and get to work! Eggplant zacusca with peppers worth the effort! Increase and great appetite!


Eggplant and pepper zacusca

ingredients

  • 3 kg of eggplant
  • 1 kg of bell pepper
  • 2 kg of donuts
  • 1 kg of onions
  • 1 liter of tomato juice
  • 700 ml of oil
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 2 tablespoons honey

Eggplants and peppers must be cooked beforehand, either on the stove, in the oven or on the grill. To clean them more easily, they should be kept in a pot under the lid, to soften the skin. Peel a squash, grate it and squeeze the juice. The peppers are cleaned of stalks and seeds.

After the vegetables have drained well, chop them finely, by hand, or on a food processor.

Put the onion to harden in oil. Then add the other chopped vegetables. Put the tomato juice, bay leaves and peppercorns. After 50 minutes, the zacusca should be lowered and finished. Taste the salt and add honey.

Transfer to sterilized jars while hot. Put the lids on and turn them upside down. Cover them with thick blankets and move the tray to a safe place in the house.

Allow them to cool freely until the next day. Then store in the pantry and take out a jar as needed, especially on fasting day.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Eggplant and pepper zacusca recipe. The easiest way to prepare

Every housewife knows that in the middle of summer a zacusca is being prepared for winter. Thus, there are many recipes to prepare & icircn depending on the pleasures of each.

Zacusca is extremely tasty, and very difficult to prepare. Lately, women choose to buy ready-made jars from stores, although the taste is not at all close to that of homemade zacusca.


Spicy eggplant and pepper zacusca. It never lasts until winter!

If you like spicy food, then this recipe is for you! Eggplant and pepper zacusca will not leave you indifferent! Most of the time we finish eating it until winter starts!

-2 kg of sweet peppers
-2 kg of eggplant
-1 kg of tomatoes
-10 cloves of garlic
-2 hot peppers
-80-125 ml of 6% vinegar (to taste)
-150 ml of refined sunflower oil
-fresh parsley - to taste
-salt - to taste
-2 tablespoons sugar (if necessary).

From these ingredients we obtained 3 jars of 500 ml and 3 jars of 330 ml of zacusca.

1.Wash the sweet peppers and eggplant. If the eggplants are large, cut them in half. Put them on a baking tray.

2.Insert the tray into the preheated oven to 200 ° C. Bake the peppers until the skin separates from their pulp, and the eggplant - until they soften. Transfer them to a bowl and cover with a lid until cool.

3. Cover the washed tomatoes with hot water. Let them simmer for a few minutes.

4. Then peel the peppers, eggplant and tomatoes. Cut them into pieces and place them in a large saucepan. Stir.

5. Boil the zacusca for 30 minutes from the boil, over low heat, stirring periodically.

6. In 20 minutes add salt to taste and sugar. Stir.

7. Cut the garlic into slices, and the hot peppers - into slices. After 20 minutes, add them to the pan, in which you have heated the refined sunflower oil and fry them for 1-2 minutes. Then add the chopped parsley, mix and transfer all the resulting composition to the zacusca.

8. Gradually add the vinegar. Stir. Taste the zacusca and, if necessary, add more salt and / or vinegar to it, writes retete-usoare.info.

9. Transfer hot zacusca to sterilized jars. Cover them immediately with sterilized lids and close them tightly.

10. Turn the lids down and cover them with a warm blanket until they cool completely.

11. Put the cans obtained in the storage place.

We wish you good appetite with your loved ones!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Preparation Zacusca of eggplant and donuts. Spicy recipe

Bake the eggplant, clean it and let it drain. Bake the donuts, clean them, let them drain, remove the seeds and vines and cut the squares. Finely chop the onion and fry in oil over low heat until transparent. Add the cleaned and finely chopped garlic, the peeled and sliced ​​tomatoes, the donuts, the chopped eggplant, the salt and pepper to taste and let it boil. When the sauce has thickened and the oil reaches the top, the zacusca is ready and takes off the heat. Pour hot into jars, leaving an empty space of 2 cm from the edge of the jar, in each jar put a tablespoon of hot oil. It is sterilized in a bain-marie on the first day for 20-25 minutes, and the next day only for 10 minutes.

Try this video recipe too


Zacusca with unripe eggplant. Peel the onion and wash the peppers and eggplant. Put the onion to harden in oil. Cut the peppers into slices and add them over the onion. We peel the eggplants, cut them into slices and put them over the peppers when they soften.

Let the eggplant soften and then pass everything through the meat grinder. Put the resulting mixture back in the pan, add the tomato juice (broth) and let it boil until the oil rises on top.

Zacusca with unripe eggplant. If you think the zacusca is too thick, you can add more tomato juice to the boil.

Put the zacusca in jars and sterilize the jars.

Zacusca with unripe eggplant. If you want the zacusca to come out faster, you can also add 3-5 hot peppers.


EGGPLANT and CARROT ZACUSCA for winter (recipe + benefits)

Eggplant zacusca is a delicacy that housewives prepare every year. Most follow a traditional recipe, inherited from the family.

However, the recipe can be improved or modified according to the taste or possibility of each one, adding various spices and types of peppers.

Eggplant and carrot zacusca

The variant we propose in this article contains carrot, which gives more sweetness and flavor.

Eggplants contain significant amounts of vitamins, minerals, fiber and antioxidants. In addition, they have very few calories. contain manganese, folic acid (vitamin B9), potassium, vitamin K. and C vitamin.

However, the most important eggplant compounds are antioxidants. They protect the body from damage caused by free radicals. Foods rich in antioxidants can protect us from cancer, cardiovascular disease and other chronic diseases.

The class is highlighted anthocyanins, of which the most important is nasunina.

Eating eggplant helps blood sugar control, to prevent heart disease and cancer, as well as at weight loss.

Eggplant zacusca with carrot - recipe

From the given ingredients results about 5 jars of 375 grams.

• 600 g of ripe and peeled eggplants
• 400 g of peeled carrots
• 350 g of peppers baked and peeled
• 250 g of peeled onions
• 40 ml of oil
• 1 clove of garlic
• 2 bay leaves
• 250 g of broth
• 1 teaspoon ground cumin
• salt and pepper to taste

If you want the zacusca to have a perfect taste, cook the vegetables. You can use the grill, oven or hob for this purpose. Prick the eggplant with a toothpick and bake them on all sides.

After they are baked, let them drain in a strainer with large holes.

Put the baked peppers in a covered bowl and leave for a few minutes to soften and become easier to clean.

Wash the carrots, grate them and chop the onions and peppers as little as possible. Finely chop the eggplants.

Heat the oil in a large, thick-walled saucepan and first fry the onion with the garlic and carrot. Add a little salt and put the lid on. Leave for about 10-15 minutes to soften the carrot.

Then add the chopped peppers and eggplant, broth and bay leaves. Simmer everything for 15-20 minutes.

If the zacusca is too thick, add a little hot water while it boils.

Add salt and pepper and taste.

Prepare the jars, sterilizing them and placing them in a metal tray. Pour the hot zacusca into jars and tighten the lids tightly.

Then place the tray in the preheated oven at 150 ° C for 20 minutes. Turn off the heat and let the jars cool in the oven at will. It is kept in the pantry, and after opening, the jars are kept cold in the refrigerator and consumed as soon as possible.

Sources:

1. Healthline, 7 Surprising Health Benefits of Eggplants: https://www.healthline.com/nutrition/eggplant-benefits

2. Laura Laurențiu, Eggplant and carrot zacusca: https://www.retetecalamama.ro/retete-culinare/conserve/zacusca-de-vinete-si-morcovi.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Eggplant zacusca and kapia peppers or donuts

One of the simplest and easiest to make of seasonal preserves is the eggplant zacusca with kapia peppers or donuts. A recipe that is as simple as it is tasty and that you should not miss from the pantry.

Eggplants are now found in abundance in markets, as are kapia peppers, and it is the right time to prepare your favorite types of zacusca.

Necessary ingredients:

3 kg of capsicum / donuts

Method of preparation: We start by baking eggplants and peppers. Then sprinkle the baked peppers with salt, cover with a lid and set aside to cool.

Meanwhile, we clean the eggplants and drain them in a strainer. We also clean the onion, then we pass it through the mincer & icirc together with the peppers cleaned of seeds and stalks. We also add their juice for a special taste. We chop the eggplants or pass them through the mincer.

After all the ingredients are chopped, we put them in a large saucepan, we add the oil, the bay leaves, the broth and the peppercorns. Match the salt and pepper mixture, then bring to a boil over very low heat. Stir continuously to avoid sticking to the bottom of the pan. Boil for 1-2 hours, until it drops a little and until the oil rises to the surface. We then transfer the hot zacusca to clean, sterilized jars, then close the jars with sterilized lids and wrap them in warm blankets. Leave the jars wrapped until they cool completely, then store them in the pantry.


Video: Zacuscă Zacusca (November 2022).