Zacusca Recipe – Romanian Roasted Eggplant and Red Pepper Spread
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 15 mins
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Servings
24
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Calories
69 kcal
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Course
Main Course, Appetizer, Condiments
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Cuisine
American, Middle Eastern
Zacusca Recipe – Romanian Roasted Eggplant and Red Pepper Spread
Description
In this Zacusca recipe, medium eggplants and large red bell peppers are first grilled or roasted at high heat until their skins blister and blacken. The eggplants are pierced beforehand to aid cooking and the peppers are cored and halved. Once charred, the vegetables are peeled to remove burnt skins. Additional ingredients include chopped white onion, optional jalapeno or serrano peppers for heat, diced tomatoes or canned alternatives, olive and sunflower oils, bay leaf, and optional honey to balance any bitterness.
The mixture simmers together, blending smoky roasted flavor with the sweetness from roasted peppers and tomatoes. The addition of bay leaf and seasonings rounds out the profile. Zacusca results in a thick, savory spread with a slightly textured consistency that complements bread or can be incorporated as part of a meal.
This recipe yields about 1.5 quarts of spread, which can be refrigerated and consumed soon after or stored to allow flavors to deepen. It is also a traditional candidate for canning. The optional honey helps temper any slight bitterness from eggplants, making the taste more balanced.
Ingredients
- 2 eggplant aka aubergines, medium
- 4 red bell pepper large
- 1 tablespoon olive oil
- 1 white onion chopped, medium
- 2 jalapeno pepper optional, or use a serrano pepper or 2 for a spicier version
- 1 pound tomato diced (canned tomatoes are good, too, or even tomato sauce, fresh
- ½ cup sunflower oil you can use olive oil or other vegetable oil
- 1 bay leaf
- 1 tablespoon honey optional
- salt I use about 1 teaspoon each, to taste
- black pepper I use about 1 teaspoon each, to taste
Instructions
- Poke the eggplant flesh in several places with a knife (this allows steam to escape when cooking).
- Remove the stems from the peppers and core them. Slice them in half lengthwise.
- FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Set the eggplant and red peppers (skin sides uonto the grates and close the lid. Grill 20 minutes, or until the red pepper skins bubble up and char. Remove them. Continue to grill the eggplant, flipping every few minutes to get an even char on the skins and the flesh is softened up, another 20 minutes or so. Remove from heat.
- FOR BAKING: Set the eggplant and red peppers onto a large foil-lined baking sheet.
- Heat oven to 400 degrees and bake the egglplant and peppers for 20 minutes, until the pepper skins char and bubble up. Remove the peppers and flip the eggplants. Continue to roast until the eggplants soften and blacken, another 20-25 minutes. Remove from heat.
- When the peppers and eggplant are done, remove the pepper skins and discard them. Set them aside for now, covered.
- Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh into a strainer and sprinkle with salt. Let the liquids drain out for 1 hour.
- Add the drained eggplant and chili peppers to a blender or food processor and process until chunky.
- Heat 1 tablespoon of oil in a large pan and add the onion and jalapeno peppers (and/or serrano peppers, if you’re using them). Cook for 5 minutes, stirring, until everything softens up.
- Add the processed eggplant and red peppers, fresh or canned tomatoes, sunflower oil, honey (if using), and salt and pepper. Bring to a quick boil, then reduce the heat. Simmer for at least 30 minutes, or until everything breaks down and combines into a thicker spread to your preferred thickness. I like to simmer 60-90 minutes to develop more flavor. If it dries out too much, add in a few tablespoons of water.
- Remove the bay leaf and adjust for salt and pepper.
Notes
- Zacusca can be eaten fresh or refrigerated to develop richer flavor over time.
- The recipe yields approximately 1.5 quarts and can be canned for preservation.
- Adding honey helps reduce potential bitterness from eggplants.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 69kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 184mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 30mg | 33% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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