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Eggplant zacusca with mushrooms

Eggplant zacusca with mushrooms

Bake the eggplant and peppers and clean. Leave the eggplant to drain for at least 1 hour.

In a non-stick bowl, fry the chopped onion in oil until golden, add the chopped mushrooms, then the bell peppers in the blender, and the chopped eggplant. Leave on low heat for about 10-15 minutes, then add the tomato juice, salt, pepper. hot to taste and sugar. Continue cooking on low heat for another 30 to 40 minutes, or until the tomato sauce decreases and the consistency becomes similar to that of a thick cream.


Zacusca to buy vs. homemade zacusca: how do you get out cheaper?

Do you make zacusca at home or do you buy it? Do you prefer the taste of "home" or is it more convenient to take from the shelf or from traditional producers because you do not want to work, maybe even a whole day? When it comes to the assortments of zacusca that we find on the market, the offer is extremely diverse, both in terms of content & # 8211 ingredients, jar weights and prices. Although the classic, traditional recipe contains as vegetables only eggplants, peppers, tomatoes / tomato juice, onions, the commercial variants are numerous & # 8211 with mushrooms (ghebe, yolks, mushrooms), with truffles, with beans, with fish, zacusca without preservatives, e-s and sugar and even entirely organic recipes, from vegetables certified as such.

The cost of a jar of homemade zacusca: between 4.5 and 7 lei

Ovidiu Vasile (a.k.a. ribsguy), artisan chef, detailed the & # 8220food cost & # 8221 of a homemade jar. To this is added, obviously, the time you need to be willing to allocate & # 8211 depending on the amount you want, it can take you a whole day. "For a classic eggplant zacusca, the cost of the ingredients would reach somewhere around 4.5 lei for a 400 gram jar. If we add & # 8220logistics & # 8221 (as appropriate, firewood, charcoal, electricity, bottle, jar, lid na) and labor (as effort and time invested), it goes to 5.5 & # 8211 6, even 7 lei, it also depends on what vegetables we use & # 8221, says Ovidiu Vasile.

Zacusca "store" has a price of 10-15 lei per jar

In trade, we must keep in mind that the final calculation of the price, and the label, other branding elements, the addition of retailers, in addition to the above. & # 8220A fair price for a 400 gram jar would be between 10-15 lei, the same obviously depends on the ingredients. Of course, if we talk about recipes with yolks, mushrooms, not to mention truffles, the price increases ", states Ovidiu Vasile.

It has two favorite recipes of its own: Spicy Baked Eggplant Zacusca Containing Eggplant, Roasted Pepper, Grated Carrot, Onion, Tomato Juice, Oil, Salt, Sugar, Pepper, Bay Leaves and Baked Pepper Zacusca, Carrot, Grated , tomato juice, oil, salt, sugar, pepper, bay leaves.

Photo: Facebook Răzvan's jam

What else do we find on the market

Here are some examples of zacusca varieties on the market, from several segments of different quality and price & # 8211 recipes, in different weights, available in retail and on the websites of grocers or small producers.

  • Olympia ripe eggplant zacusca & # 8211 5.80 lei & # 8211 300 gram jar. It is a classic recipe: eggplant (49%), carrots, onions, peppers, sunflower vegetable oil, tomato paste, pepper paste, sugar, salt, spices.
  • Eggplant zacusca Topoloveni delicacies & # 8211 a little over 6 lei (6.15 / 6.30) & # 8211 300 gram jar. Contains ripe eggplant (minimum 45%), tomatoes, baked peppers (minimum 12%), onion, carrot, sunflower oil, tomato paste, iodized salt, natural spices.
  • Eggplant zacusca Topies of Topoloveni, under the label Clean goodness, without e-mails, preservatives and dyes & # 8211 between 12 -14 lei & # 8211 jar of 540 g. It contains eggplants baked on flame (min. 45%), tomatoes , peppers cooked over a flame (min. 12%), onions, carrots, sunflower oil, tomato paste, iodized salt, natural spices.
  • Râureni peasant zacusca, without preservatives and without artificial sweeteners & # 8211 a little over 6 lei & # 8211 the 300 gram jar (depending on the retailer & # 8211 6, 15/6, 35/6, ​​59 lei). It has 40% ripe eggplant, donuts, onions, tomatoes, sunflower oil, tomato paste, sugar, pepper.
  • Carrefour has, under the private brand Drag de România, Zacusca of eggplants without sugar, e-s and preservatives, 100% natural product & # 8211 7, 49 lei & # 8211 in a 190 gram jar. Contains 60% ripe eggplant, 18% capsicum, 13% fresh tomatoes, onions, sunflower oil, salt, spices.
  • Zacusca in a cauldron (over a wood fire) of eggplant and Răzvan baked peppers. Contains peppers, donuts, eggplant, onions, tomatoes, oil, salt, pepper, bay leaves, garlic. A jar of 320 grams costs around 18 lei.

Mica Ilinca produces sugar-free natural eggplant zacusca, with cold-pressed oil, over a wood fire & # 8211 15 lei & # 8211 200 grams. Contains eggplant, paprika, onion, oil, tomato juice, salt, pepper, bay leaf.

Special recipes

Improved or enriched recipes with mushrooms, truffles, fish are also quite diverse, so we selected a few examples:


Method of preparation

Bake the eggplants on the stove flame, put them in a bowl and sprinkle coarse salt over them, then cover with a lid. After softening, clean the burnt peel under running water, then chop, using a wooden knife, specially created for cutting eggplant.

Peel a squash, grate it and squeeze the juice.

After that, the pepper is washed, cleaned of seeds and passed through the robot, then it is put over the onion and left to simmer for about a quarter of an hour, after which the eggplant is added.

The tomatoes are washed, cut in halves or quarters, removing the tail at the same time, then passed through the robot. Then put in chunks and let it boil for about a quarter of an hour, then add the chopped mushrooms (pancakes under running water).

Boil all ingredients until reduced, stirring occasionally. Towards the end, add a pinch of salt and add 3 tablespoons of sugar, a teaspoon of black peppercorns and a few bay leaves. Put hot in 400 g jars. Cover well, then put in the oven in a pan with hot water for about 2 hours. Leave to cool in the oven or put in beds, then store.


EGGPLANT ZACUSCA WITH MUSHROOMS

My mother-in-law's eggplant zacusca with mushrooms is in great demand among our friends. I don't know if the mushrooms or the taste of grilled vegetables make it so special, but it's definitely one of the best I've eaten so far. For those who arm themselves patiently (it takes you a long time to clean, to boil, to put in jars), I recommend them to try this recipe.

INGREDIENTS

12 kg eggplant
8 kg gogosari
8 kg of peppers
5 kg of mushrooms & # 8211 from this quantity we eliminate the stalks!
3 l tomato juice
2 l oil
3 kg white onion
1 handful of peppercorns
1 handful of salt
1 sachet of bay leaves

Grill eggplant, donuts and peppers.

When the peppers and donuts are taken off the heat, we salt them, put them in the basins and cover them with a towel for 10 minutes & # 8211 they will be very easy to clean in this way. Peel the vegetables and let them drain for a few hours (if it is cold outside overnight, it would be perfect to leave them for several hours). Boil the mushrooms and chop them coarsely.

Cut the onion and heat it until golden and soften a little. We pass the vegetables through the mincer, alternating them to facilitate the homogenization process of the composition.

In the bowl with chopped vegetables add the mushrooms, tomato sauce, oil (even the oil in which I hardened the onion) and spices (salt, pepper and bay leaf). We will mix well, so that the composition is homogeneous.

Boil the composition over low heat. We will stir in the pot continuously so that it does not stick to the bottom. We will know that zacusca is boiled when it becomes lighter in color and oil bubbles rise to the surface. We taste from time to time during cooking to add salt if needed.

10 minutes before closing the fire, put the washed and dried jars in the oven, on low heat, with the door ajar (at 100 ° C).
We will pour the zacusca into the hot jars. Optionally, put a pinch of salicylic knife over the zacusca and seal immediately.
Cover the jars overnight with a blanket so that they cool very slowly.

50 jars of 375 ml will come out of the indicated quantities.

Have fun preparing eggplant zacusca with mushrooms, because it will be very popular over the winter!


EGGPLANT ZACUSCA WITH MUSHROOMS

My mother-in-law's eggplant zacusca with mushrooms is in great demand among our friends. I don't know if the mushrooms or the taste of grilled vegetables make it so special, but it's definitely one of the best I've eaten so far. For those who arm themselves patiently (it takes you a long time to clean, to boil, to put in jars), I recommend them to try this recipe.

INGREDIENTS

12 kg eggplant
8 kg gogosari
8 kg of peppers
5 kg of mushrooms & # 8211 from this quantity we eliminate the stalks!
3 l tomato juice
2 l oil
3 kg white onion
1 handful of peppercorns
1 handful of salt
1 sachet of bay leaves

Grill eggplant, donuts and peppers.

When the peppers and donuts are taken off the heat, we salt them, put them in the basins and cover them with a towel for 10 minutes & # 8211 they will be very easy to clean in this way. Peel the vegetables and let them drain for a few hours (if it is cold outside overnight, it would be perfect to leave them for several hours). Boil the mushrooms and chop them coarsely.

Cut the onion and heat it until golden and soften a little. We pass the vegetables through the mincer, alternating them to facilitate the homogenization process of the composition.

In the bowl with chopped vegetables add the mushrooms, tomato sauce, oil (even the oil in which I hardened the onion) and spices (salt, pepper and bay leaf). We will mix well, so that the composition is homogeneous.

Boil the composition over low heat. We will stir in the pot continuously so that it does not stick to the bottom. We will know that zacusca is boiled when it becomes lighter in color and oil bubbles rise to the surface. We taste from time to time during cooking to add salt if needed.

10 minutes before closing the fire, put the washed and dried jars in the oven, on low heat, with the door ajar (at 100 ° C).
We will pour the zacusca into the hot jars. Optionally, put a pinch of salicylic knife over the zacusca and seal immediately.
Cover the jars overnight with a blanket so that they cool very slowly.

50 jars of 375 ml will come out of the indicated quantities.

Have fun preparing eggplant zacusca with mushrooms, because it will be very popular over the winter!


Pumpkin zacusca for winter simple recipe or with mushrooms

Pumpkin zacusca for winter simple recipe or with mushrooms. How to make zucchini zacusca (pumpkin, ludăiță) with onions, garlic and baked peppers? Pumpkin dish with vegetables in the jar & # 8211 fasting recipe. What vegetables are put in pumpkin zacusca? Traditional recipe for pumpkin zacusca with mushrooms or simple. Recipes with pumpkin.

This pumpkin zacusca is actually a vegetable dish that can be eaten both fresh and after being preserved in a jar. It is tasty, fragrant and very spicy, economical. Zucchini are found in abundance in summer in markets or gardens and are very cheap.

In the past, pumpkins were treated as a kind of & # 8222 Cinderella & # 8221 vegetable. Housewives used them more as & # 8222filling & # 8221 to multiply eggplant salads or eggplant zacusca, the latter being much more expensive. Zucchini, although it looks dull and watery, still has a certain sweetness and texture and can be used as such in various dishes: pots, vegetable stew, tussash, bread, pudding, soufflé or even jam!

Just yesterday I published an old recipe for low pumpkins with tomatoes and garlic & # 8211 see here.

Since the pumpkins are neutral in taste and aroma, I decided to put some mushrooms in this zacusca. Very good came out! I learned from my mother to put hardened (muffled) vegetables in zacusca because it gives it a special sweetness. Basically, I adapted my mother's recipe for eggplant zacusca by replacing eggplant with pumpkin and mushrooms. Here is the recipe I'm talking about.

Of course, there is no lack of baked peppers on the stove, as well as onions. In addition to the classic zacusca recipe, I also put garlic & # 8211 goes great with zucchini and mushrooms!

I give you the quantities for approx. 2.5 kg of pumpkin zacusca & # 8211 ie about 3 large jars of 800 ml or 6 small (400 ml). You can multiply the recipe as needed.

  • 1.5 kg of zucchini
  • 500 g white or brown mushrooms (champignon) - optional
  • 750 g capsicum or mixture with donuts (raw, whole scales)
  • 300 g vegetables (carrots, parsley, parsnips, celery)
  • 300 g onion
  • 4-5 cloves of garlic
  • 200 ml of sunflower oil
  • 500 ml of tomato broth (or canned tomatoes)
  • 1 tablespoon tomato concentrate
  • 2 teaspoons salt
  • 1 teaspoon ground pepper

Mushroom zacusca for the whole family

When you have finished chopping the eggplant and peppers, it is time to take care of the onion. It is also cut into small pieces and put to harden in a pan with oil until it melts. As you will probably use canned mushrooms, you need to drain the juice very well. Therefore, while you are cooking the onion, pour the mushrooms into a strainer and let them drain. When you add the rest of the ingredients and vegetables over the onion, you can also add the mushrooms. But be careful! Do not throw the juice from the mushrooms as it may Mashed vegetables of this mushrooms not to have enough juice to boil. In this case, instead of filling with water, you will complete with the juice from the canned mushrooms. After you have added the mushrooms, the zacusca should boil for another 40 to 50 minutes. After you stop the fire, turn it over Mashed vegetables from mushrooms in jars that you will store with the lid down, so that air does not penetrate. This will prevent the zacusca from blooming.

As you can see, it is very easy to prepare Mashed vegetables from mushrooms and I can't imagine anything tastier for breakfast than a few slices of bread with zacusca. Try this recipe too Mashed vegetables of mushrooms and you will see that it will be worth every effort.


My mother-in-law's eggplant zacusca with mushrooms is in great demand among our friends. I don't know if the mushrooms or the taste of grilled vegetables make it so special, but it's definitely one of the best I've eaten so far. For those who arm themselves patiently (it takes you a long time to clean, to boil, to put in jars), I recommend them to try this recipe.

INGREDIENTS

12 kg eggplant
8 kg gogosari
8 kg of peppers
5 kg of mushrooms & # 8211 from this quantity we eliminate the stalks!
3 l tomato juice
2 l oil
3 kg white onion
1 handful of peppercorns
1 handful of salt
1 sachet of bay leaves

Grill eggplants, donuts and peppers.

When the peppers and donuts are taken off the heat, we salt them, put them in the basins and cover them with a towel for 10 minutes & # 8211 they will be very easy to clean in this way. Peel the vegetables and let them drain for a few hours (if it is cold outside overnight, it would be perfect to leave them for several hours). Boil the mushrooms and chop them coarsely.

Cut the onion and heat it until golden and soften a little. We pass the vegetables through the mincer, alternating them to facilitate the homogenization process of the composition.

In the bowl with chopped vegetables add the mushrooms, tomato sauce, oil (even the oil in which I hardened the onion) and spices (salt, pepper and bay leaf). We will mix well, so that the composition is homogeneous.

Boil the composition over low heat. We will stir in the pot continuously so that it does not stick to the bottom. We will know that zacusca is boiled when it becomes lighter in color and oil bubbles rise to the surface. We taste from time to time during cooking to add salt if needed.

10 minutes before turning off the heat, put the washed and dried jars in the oven, on low heat, with the door ajar (at 100 ° C).
We will pour the zacusca into the hot jars. Optionally, put a pinch of salicylic knife over the zacusca and seal immediately.
Cover the jars overnight with a blanket so that they cool very slowly.

50 jars of 375 ml will come out of the indicated quantities.

Have fun preparing eggplant zacusca with mushrooms, because it will be very popular over the winter!


Ingredients for eggplant zacusca with mushrooms

  • 5kg medium-sized eggplants, harvested in season
  • 2kg yellow onion
  • 2kg capsicum pepper
  • 1kg sweet peppers (be careful not to hit the hot ones)
  • 2kg mushrooms (ideally small ghebe)
  • 2 liters of tomato juice
  • 300 ml of sunflower oil

Method of preparation

The eggplants should be grilled and left until the peel burns well and the juice starts to flow from them, then turn them in another position, until all the vegetables are well cooked. Drain them in a sieve and do the same with 3-4 peppers, because they also reconcile very well with the taste of smoke. Finely chop the rest of the peppers, it is ideal to use an electric mincer to obtain the smallest pieces of vegetables so that the final product can be spread.

Finely chop the onion, possibly with a food processor or with a mincer, and put it in a large pot, in sunflower oil. When the onion becomes translucent, add the peppers given through the mincer and let it simmer, along with a few bay leaves and a tablespoon of thyme.

In the meantime, clean and wash the mushrooms and cut them into small pieces (our friends: the mincer or the robot has to do the hardest work) and put the oil in a separate pot until it is reduced by about half of its volume. initially, otherwise we risk that the water left in the mushrooms will ruin the zacusca. If you put the mushrooms through the mincer, they will not bring the extra texture and diversity in the final product, being found only in small dark beans. My advice is to cut them into thin slices and then the slices cut in half.

When the juice has drained well from the eggplants, pass them through the mincer and add them to the pot together with the mushrooms and other vegetables. Add 2 liters of tomato juice and simmer until reduced enough, stirring occasionally.

At the end, add salt and pepper to taste and put a jar of eggplant with mushrooms to lick on your fingers. From all the vegetables shown above you will get about 7-8 jars of 720mg, depending on how much you reduce the juice.


Eggplant zacusca with mushrooms

Ingredient:

  • 1.5 kg of red peppers
  • 1 kg of mushrooms
  • half a kg of onions
  • 2 kg of eggplant
  • 1 cup olive oil
  • 1 jar of broth
  • salt and pepper to taste

Preparation this recipe by eggplant zacusca with mushrooms is traditional:

1. Cut into quarters and remove the seeds from the red peppers. Put aside.

2. Cut the onion and set it aside.

3. Clean and wash the mushrooms, cut them into pieces.

4. Bake the peppers and eggplant on the grill or in the oven and then remove the peel. Rinse with cold water if the vegetables are too hot, this technique will help you get rid of all the peel residues.

5. In separate bowls, mix with a blender or chop and crush the eggplant and peppers until they become a thick paste if you are not interested in how easily it can be spread on bread, but have a more "undefined" appearance you can not insist on peppers .

6. In a large bowl, heat the oil.

7. Add onion and oil and fry for 4 minutes.

8. Then add the eggplant and peppers and mix well.

9. Add the broth and salt and pepper to taste. Boil until the ingredients are combined into a paste.

10. Add the mushrooms over the vegetables and simmer for another 30 minutes. Add more oil if needed.

Eggplant zacusca with mushrooms it is ready to be served or to be put in jars!

You may not associate such a simple meal with special memories, but sometimes a "down memory lane" trip, as the Americans say, can help you realize how important a trivial meal with eggplant zacusca with mushrooms.


Dietary eggplant zacusca with ripe vegetables & # 8211 without frying, with very little oil

Dietary eggplant zacusca with ripe vegetables & # 8211 without frying, with very little oil. Eggplant zacusca recipe without hardened onions. How is zacusca made with low calories and which is tolerated by those suffering from bile? Baked vegetable zacusca. Zacusca recipes. Eggplant recipes. Recipes with baked peppers.

Dear ones, today I present you my own creation: a dietary recipe for eggplant zacusca. Many people have an iron crisis from hardened or fried onions, from the peel of peppers or from eggplants cooked on a hob or grill (with charred peel). Even more people are paying attention to calories and avoiding fatty foods with a lot of oil. Starting from these premises, we designed a recipe for dietary eggplant zacusca to help the above.

The result was extraordinary! A creamy, fine and fragrant zacusca.

About dietary eggplant zacusca without fried onions with baked vegetables with very little oil

It is a different eggplant zacusca from the classic one. You can't replace that bestial aroma of smoke and burns as well as the flavor given by the rather large amount of oil, but you can be satisfied with the idea that you don't taste a lot of calories and that you certainly won't have an iron crisis. All vegetables are baked and sprinkled with very little oil. Some do not have the conditions to bake eggplants and peppers properly (on the stove or grill in the open air) so we address them as well. You probably think that these vegetables could be cooked, but let's not exaggerate! Some eggplants and boiled peppers have no taste and nothing edible can come out of them.

I leave here my mother's eggplant zacusca recipe & # 8211 tested and appreciated by hundreds of thousands of readers & # 8211 see here. It's the classic one with baked eggplants (charred), with baked peppers on the stove, etc. Simply fabulous! I adapted this recipe to develop its dietary version.

It has been scientifically proven that fats are the vectors of flavors because most of them are fat-soluble. Fat-free foods are "sad." We also have some oil in this dietary bag, but about 20% of the amount that is normally put.

You're probably wondering why my zacusca is past. It has also been scientifically proven that eggplant seeds are responsible for triggering iron crises. Diana, co-author of Savori Urbane, is one of the unhappy people from this point of view. Well, she saw a show on Discovery (about 10 years ago) that explained that eggplant seeds are very easily digestible if crushed / processed. Immediately tested the theory with an eggplant salad and & # 8230 success! She, who had iron attacks after each eggplant salad, was able to enjoy this delicious dish very often by simply processing the eggplant with the robot with knives or the hand blender. See here how it's done this dietary eggplant salad.

From the quantities below it results approx. 1 kg of dietary eggplant zacusca with ripe vegetables. With it you can fill 2 jars of 400 ml (it remains a little and to taste) or 5 jars of 200 ml. You can multiply the ingredients as needed. My advice is to do a "test" portion and see if you like it.


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