European
Hungary - Starters
Zakuszka
Chef's Menu Description
Rich Hungarian-Transylvanian vegetable spread made of flame-roasted red peppers, smoky aubergines, sweet onions, and tomato purée slowly simmered in sunflower oil.
Ingredients
- • 3 large red bell peppers (kápia peppers), roasted and peeled
- • 1 large aubergine, flame-roasted and peeled
- • 2 yellow onions, finely minced
- • 150ml tomato passata
- • 80ml sunflower oil
- • 2 bay leaves, 1 tsp salt, freshly cracked black pepper
Preparation Steps
1
Phase 1
Roast peppers and aubergine under a grill or open flame until blistered. Peel away the skins, discard seeds, and finely chop the tender flesh.
2
Phase 2
Heat sunflower oil in a heavy saucepan. Add the finely minced onions and cook slowly for 10 minutes until soft and golden.
3
Phase 3
Add chopped peppers, aubergine, tomato passata, bay leaves, salt, and pepper. Simmer on very low heat for 30 minutes, stirring frequently until oil surfaces.
4
Phase 4
Discard bay leaves, adjust seasoning, and spoon into clean jars. Serve at room temperature spread generously on thick country bread.