A jarred winter relish from Romania and neighbouring Balkan kitchens, zacusca is made by roasting aubergine and red pepper until charred, then simmering them down slowly with tomato over low heat. Stirring patiently until it reaches the right consistency is the most demanding part of making this relish.
Arrange the aubergine and red peppers on a baking tray and roast in an oven preheated to 220°C for 20 minutes until the skins blister and char.
Peel the roasted vegetables and chop them into small cubes.
Sauté the onion and garlic cloves in the vegetable oil for 5 minutes.
Add the roasted vegetables, chopped tomato, bay leaf, salt and pepper and cook over low heat, stirring constantly, for 15 minutes until thickened.
Ladle the hot relish into clean jars and seal the lids tightly.
Don't stop stirring the relish; if it catches on the bottom it turns bitter and the burnt taste will be obvious once jarred.
Adding a pinch of paprika before jarring gives the relish a livelier colour and a deeper flavour.
Admin DadaGastro · verified in test kitchenSebzeleri tarifteki 20 dakikada tam köz edemedim, kabuklar yer yer yanık yer yer çiğ kaldı; soymak bu yüzden çok uzun sürdü. Sosu da 15 dakikada yeterince koyulaştıramadım, neredeyse suluydu.
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