Contents
Zacusca is a traditional Romanian vegetable spread made from roasted eggplant and red peppers, flavored with tomatoes, onions, and spices. Itโs a versatile dish that can be used as a spread, dip, or relish. This homemade version is packed with smoky, rich flavors and is perfect for canning or enjoying fresh on bread.
Ingredients
- 2 medium eggplants (aubergines)
- 4 large red bell peppers (or sweet paprika peppers)
- 1 tbsp olive oil
- 1 medium white onion, chopped
- 2 jalapeรฑo peppers (optional, or use serrano for extra heat)
- 1 pound fresh tomatoes, diced (or canned tomatoes/tomato sauce)
- ยฝ cup sunflower oil (or another vegetable oil)
- 1 bay leaf
- 1 tbsp honey (optional, balances bitterness)
- Salt and black pepper to taste
Instructions
Roasting the Vegetables:
- If using a grill, heat to medium and oil the grates.
- Pierce the eggplants with a knife to release steam. Cut peppers in half and remove stems/seeds.
- Grill for 20 minutes, turning eggplants occasionally. Peppers should be charred and blistered.
- Remove from grill and let cool.
- If using an oven, preheat to 400ยฐF (200ยฐC).
- Place the eggplants and peppers on a foil-lined baking sheet.
- Roast for 20 minutes, remove peppers, and flip eggplants.
- Continue roasting for another 20-25 minutes, until eggplants soften and blacken. Let cool.
Peeling & Draining:
- Peel charred skins off red peppers.
- Scoop out eggplant flesh and place in a strainer with salt to drain for 1 hour.
Blending & Cooking:
- Blend the eggplant and peppers in a food processor until chunky.
- Heat 1 tbsp olive oil in a pan over medium heat.
- Sautรฉ onions and jalapeรฑos for 5 minutes.
- Add the blended vegetables, tomatoes, sunflower oil, bay leaf, honey, salt, and pepper.
- Simmer for 30-90 minutes, stirring occasionally.
- Remove bay leaf and adjust seasoning.
Serving & Storage:
- Serve warm or chilled on bread, pasta, or grilled meats.
- Store in the fridge for up to 2 weeks or can it for long-term storage.
Notes
What is Zacusca?
Zacusca is a traditional Romanian vegetable spread made primarily from roasted eggplant and red peppers. This flavorful dish is often enjoyed as a spread on fresh bread, as a dip, or even as a relish for meats. With its rich, smoky taste and smooth yet slightly chunky texture, zacusca is a beloved staple in Romanian cuisine. While some compare it to Serbian Ajvar, zacusca has its own unique character, featuring additional ingredients like onions, tomatoes, and bay leaves to enhance its depth of flavor. Itโs usually made in large batches after the autumn harvest, then canned to be enjoyed all year round. If you're a fan of roasted vegetables, this recipe is a must-try! ๐Storing & Preserving Zacusca ๐ก
- Short-term: Store in an airtight container in the fridge for up to 2 weeks.
- Long-term: To enjoy zacusca year-round, can it in sterilized jars and store in a cool, dark place.
This Zacusca recipe sounds amazing! I’m excited to try it. My only question is about the sunflower oil โ is it really that much needed, or could I reduce the amount, maybe to ยผ cup? I’m trying to be mindful of oil in my diet. Thanks!