Eggplant Pepper Spread (Print Version)
# Ingredients:
→ Vegetables
01 -
2 pounds of onions, finely chopped
02 -
4½ pounds of red bell peppers or capia peppers, grilled until blackened
03 -
4½ pounds of pimento peppers, grilled until their skins are fully charred
04 -
5½ pounds of eggplants, grilled until soft and blackened
→ Liquids
05 -
6 cups of thick tomato sauce
06 -
3 cups of neutral vegetable oil
→ Seasonings
07 -
5 bay leaves
08 -
2 tablespoons of freshly ground black pepper
09 -
3 tablespoons of salt, or adjust to your liking
# Instructions:
01 -
Use a knife to poke holes in the eggplants so they don't explode while grilling. Cook them over a flame for around 30-45 minutes until blackened and soft all the way through. Let them cool completely in a bowl. Peel off the skins, removing any burnt bits, and place them in a colander over a bowl to drain the liquid.
02 -
Roast or grill both types of peppers until their skins are mostly black. Let them cool entirely. You can peel them under running water or add a tablespoon of salt, cover them in a bowl, and let them sit for about 20 minutes before peeling. Remove seeds and allow any extra liquid to drain in a colander.
03 -
Using a food processor, pulse grilled eggplants into small bits, but stop before it turns into a paste. Do the same for the peppers. Keep them separate until blending later.
04 -
Heat up a large quantity of vegetable oil in a sturdy pot. Add the onions and cook them gently until they're soft and just starting to brown lightly. Make sure they don't burn.
05 -
Carefully pour the processed peppers and eggplants into the pot with the onions. Stir things together gently using a wooden spoon. Mix in the tomato sauce, sprinkle with salt and black pepper, then add the bay leaves. Keep the heat on low to medium and let it simmer for 3 hours. Stir it every 10 minutes to stop it from sticking.
06 -
Thoroughly scrub the jars with soap and boiling water. Put them in a deep pot on a rack and cover them with hot water. Boil the jars for 15 minutes once steam starts appearing. Turn off the heat and leave the jars in the hot water until needed.
07 -
Right before the spread finishes cooking, put the jars without lids into an oven at 175°C (350°F) for about 10 minutes. This completes the sterilization process.
08 -
Once the jars are hot and ready, take them out of the oven and carefully spoon in the warm spread. Leave about 2.5 cm (1 inch) of space at the top. Put the lids on and tighten them down firmly with the screw bands.
09 -
Place the filled jars back into the oven and leave them to bake for 15 additional minutes. Turn off the oven and allow the jars to slowly cool inside for several hours. This ensures a complete seal.
# Notes:
01 -
Stored in a cool and dark spot, this classic Balkan zacusca can last up to one year if sealed properly.
02 -
Taking your time to cook this spread results in a rich, flavorful dish. Rushing isn't worth it.
03 -
Wait at least two weeks after sealing the jars before opening one for the best taste.