On the condiments genre, we are visiting Romania today. While looking for a do-able condiment, that not only fit in today’s post, but also for our dinner/breakfast, i came across zacussa, a vegetable spread that is so so easy to make, similar to our normal tomato chutney. But it not only uses tomatoes, but also eggplant and red peppers.
I have oven-roasted the veggies here, if you are confident enough to do it directly on the stove or if you have a grill , then go ahead and do the grilling and charring on it and have fun.
The condiment paired so well with toasted bread and for dinner, we had it with our normal ragi dosa, it was so delicious and none could make it out that it is made of eggplant and peppers!
The only spice element here is the peppercorns, nothing else, but that renders an amazing taste and crunch to the spread. Try it and you will definitely love it!!
Source Fleurs Vegan Kitchen
Ingredients
1 Large Eggplant
2 nos Red Peppers
1 Large Onion, chopped
3 tablespoon tomato paste
¼ sp whole peppercorns coarsely pounded
2 tablespoon oil
salt to taste
Method
- Preheat he oven o 220 C . Wash he eggplant and wipe i down well. Make 3 slits on he skin. Grease it with little oil.
- Keep i on a Oven-safe dish and bake/grill for around 30-40 minutes, or until the skin sulks . Take it off the oven, let it cool.
- In the same pan, place the red peppers, washed and wiped. Grill it for around 20 minutes. turn the peppers to the other side and grill for another 20 minutes. So the skin gets charred and gives a nice smoky flavor.
- Remove from the oven, let it cool. Peel the skin off from the peppers and also the eggplant. Mash them well with our fingers or a potato masher.
- Chop the onion fine. Heat oil in a pan, add the onions and saute until translucent. Next add the mashed pepper and eggplant. Also the tomato paste, pounded pepper and salt.
- Let this cook in a slow flame,until the liquid evaporates and it becomes nice and saucy. Be careful not to burn the bottom of the pan. So, keep stirring at intervals.
- Remove the spread o another clean bowl. Serve it along with toasted bread or any other flat-bread as accompaniment.
Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 56
MySpicyKitchen
That looks like a nice spread for morning breakfast. I can have it for lunch Sa switching it between two slices of bread. Nice recipe.
Priya Suresh
Definitely a different spread to sneak veggies, i can have this spread with anything, lovely choice.
cookingwithsapana
It sounds like our baingan bharta or chokkha fro bihar.If we look up we can find so much similarity in the cuisines na.
Anyways the spread looks awesome and I can eat it as it is.
vaishali sabnani
Like Sapna said..even my first thought to the recipe was looks and sounds more like our baingan bharta…with different spice…but truly interesting.
Harini R
Superb spread.
Srivalli
Very interesting one Priya..how wonderful to have a spread that's quite useful for so many ways to be prepared..
Sandhiya
Eggplant with Capsicum sounds interesting..Looks delicious.
Srividhya
Great spread for the bread. Love these savory sauces
Pavani
Wow, what a delicious spread with veggies Priya. I'm definitely going to try this real soon.
Suma Gandlur
You are able to pick condiments from other places that pair up nicely with Indian dishes.
Archana
Well Priya this one certainly is going in the girls food….They do not eat eggplant you see…How can I let that happen?
Chef Mireille
anything with roasted or grilled veg has such great smoky flavors it must be delciious