Zacusca
Transform your kitchen into a haven of traditional Eastern European flavors with this exquisite Zacusca recipe—an aromatic vegetable spread that’s as versatile as it is delicious. Featuring fire-roasted eggplants and red bell peppers, combined with sweet onions, juicy tomatoes, and a hint of garlic, this Romanian classic is slow-simmered to perfection, allowing the ingredients to meld into a rich, smoky, and hearty spread. Enhanced with bay leaves, parsley, and a touch of sugar, Zacusca offers a perfectly balanced taste that shines on freshly baked bread or as a vibrant addition to sandwiches and savory dishes. With its robust flavor and all-natural ingredients, Zacusca is your next go-to recipe for meal prepping, snack boards, or preserving autumn's bounty in jars. Perfect for gatherings, everyday meals, or gifting a taste of tradition! Keywords: Zacusca recipe, Romanian vegetable spread, roasted eggplant recipe, red pepper spread, savory spread ideas.
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Recipe Information
Ingredients
- 3 large eggplants
- 6 large red bell peppers
- 2 large onions
- 5 large tomatoes
- 1 cup sunflower oil
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 2 bay leaves
- 1 bunch fresh parsley
- 3 garlic cloves
Instructions
Preheat your oven to 450°F (230°C). Prick the eggplants and red bell peppers with a fork a few times to prevent them from bursting.
Place the eggplants and red bell peppers on a baking sheet and roast them in the oven for about 30-40 minutes, turning occasionally, until the skins are charred and the vegetables are soft.
While the eggplants and peppers are roasting, bring a pot of water to a boil. Score a shallow 'X' at the base of each tomato. Blanch tomatoes in boiling water for about 1 minute until the skins start to peel back, then transfer them to a bowl of ice water.
Slip the skins off the tomatoes, chop them finely and set aside.
Once roasted, remove the eggplants and peppers from the oven. Let them cool somewhat, then peel off the skins. Deseed and chop the vegetables finely.
Finely chop the onions and garlic. Heat the sunflower oil in a large pot over medium heat and sauté the onions until translucent, about 5-7 minutes.
Add the garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes, roasted eggplant, and red peppers. Add salt, sugar, black pepper, and bay leaves. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer the mixture for about 1.5 to 2 hours, stirring occasionally, until it thickens and the flavors meld together.
Check seasoning and adjust if necessary. Remove from heat and let it cool slightly.
Finely chop the parsley and stir it into the zacusca.
Serve warm or at room temperature as a spread on bread or a filling for sandwiches.
Store leftovers in an airtight container in the refrigerator for up to a week, or preserve in sterilized jars for longer storage.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 20.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1088 mg | 23% | |
*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.
