The veg spread to die for is called Zacusca, and the aubergine spread is tasty as well. For brunch today, I had zacusca on wholemeal toast rubbed with garlic and topped with sliced tomatoes and thinly sliced giant purple spring onions. Delicious!
Here is a recipe. Zacusca is usually served as a snack, and is good with warm focaccia bread as a starter.For any gardeners with a glut of courgettes, they can be included in the recipe, or mushrooms may be added as in the Transylvanian version. For any vegetarians, you can serve Zacusca on rice, or with polenta (mamaliga in Romanian), in which case, a chunkier version would taste better.
foodandwineblog.com/2009/01/01/romanian-zacusca-recipe/ - Cached
See for yourself how versatile zacusa can be. It is so morish that it could well be more than one of your 5 a day!
http://www.google.co.uk/search?q=zacusca&hl=en&biw=1280&bih=695&prm
d=ivns&tbm=isch&tbo=u&source=univ&sa=X&ei=lLdHTtDYEoPIswap8My4Bw&sqi=2&ved=0CE8QsAQ
For anyone interested in the aubergine dip/spread, here is a Romanian recipe, but there are lots of other versions from other countries. Aubergines grow v well here and always look attractively plump at the market with their silky dark skins shining in the hot sun.........eat me, eat me.
www.food.com/.../eggplant-aubergine-appetizer-romanian-style-vin... - Cached
If anyone is adventurous enough to try the recipes, please let me know if you enjoyed dips.
Pofta Buna as they say in Romania, bon appetit!
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