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Mashed vegetables

Mashed vegetables

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  • 5 kg eggplant
  • 5 kg gogosari
  • 2 kg onions
  • 1 kg carrots
  • 1 l bullion
  • 1 l oil
  • salt
  • pepper
  • Bay leaves.

Servings: 10

Preparation time: over 120 minutes


  1. Bake the eggplant, clean it and let it drain for a few hours.

  2. Peel the other vegetables as well.

  3. Chop onions and carrots (I use the robot).

  4. Put the onion to harden in a liter of oil until it becomes transparent.

  5. Add the carrots given through the mincer or the robot.

  6. Stir from time to time so that it does not stick.

  7. Preferably use a pot of tuci.

  8. Add the donut given by the machine and mix well.

  9. Let it boil a little and add the eggplant given by the machine or finely chopped.

  10. We check if the onion is still crispy, if it is not it means that the zacusca is almost ready.

  11. Season with salt, add pepper and bay leaves.

  12. Add the broth and let it boil for a while.

  13. We prepare the jars (we wash them well and dry them in the oven - this way we sterilize them)

  14. Let the zacusca cool a bit and pour it into jars.

  15. We close them well and put them in the oven for 10 minutes.

  16. We leave them there until complete cooling (until the next day) after which we can store them in the pantry.