Romanian Zacusca
Discover the rich, smoky flavors of Romanian Zacusca, a traditional vegetable spread brimming with roasted eggplants, sweet red bell peppers, and juicy tomatoes. This vibrant delicacy captures the essence of Eastern European comfort food with its slow-simmered, savory depth and velvety texture. Perfect as a make-ahead appetizer or snack, zacusca is made by roasting the vegetables to bring out their natural sweetness, then blending them with sautéed onions, sunflower oil, and aromatic spices like black pepper and bay leaves. Whether enjoyed as a spread over crusty bread, a dip for fresh veggies, or a flavorful addition to your charcuterie board, this versatile recipe is a celebration of seasonal produce and homestyle cooking. With simple ingredients, a touch of patience, and plenty of heart, Romanian Zacusca is a true culinary treasure ideal for sharing.
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Recipe Information
Ingredients
- 4 large Eggplants
- 6 large Red bell peppers
- 6 medium Tomatoes
- 3 medium Onions
- 125 ml Sunflower oil
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Black pepper
- 2 leaves Bay leaves
Instructions
Preheat your oven to 220°C (430°F). Line two baking sheets with parchment paper.
Wash the eggplants and red bell peppers. Pierce the eggplants a few times with a fork to prevent them from bursting during roasting. Place the eggplants and bell peppers on the baking sheets.
Roast the vegetables in the oven for 25-30 minutes, turning them halfway through, until the skins are charred and the flesh is soft. Remove from the oven and let cool slightly.
Once cool enough to handle, peel off the skins from the eggplants and bell peppers. Remove the stems and seeds from the bell peppers. Chop the flesh of both vegetables finely or process in a food processor for a smoother texture.
Blanch the tomatoes by scoring an 'X' on the bottom of each tomato, placing them in boiling water for 1 minute, then transferring them to an ice bath. Peel off the skins and finely chop or puree the tomatoes.
Peel and finely chop the onions. In a large pot, heat the sunflower oil over medium heat. Add the onions and sauté until they are translucent and soft, about 8-10 minutes.
Add the roasted eggplants, red bell peppers, and tomatoes to the pot with the onions. Mix to combine.
Stir in the salt, sugar, black pepper, and bay leaves. Lower the heat and let the mixture simmer gently for about 1.5 hours, stirring occasionally to prevent sticking. Taste and adjust seasoning if needed.
Once the zacusca has thickened and the flavors are well combined, remove the bay leaves.
Allow to cool slightly before transferring to sterilized jars if preserving. Alternatively, serve fresh at room temperature as a spread or dip. Store refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 78.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7196 mg | 313% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 94.5 g | 338% | |
| Total Sugars | 136.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 8827 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
