Oh, let me tell you about one of my all-time favorite spreads that’s completely changed the way I think about roasted vegetables: Zacusca: Roasted Eggplant and Red Pepper Spread Recipe. This isn’t just any spread – it’s a luscious, smoky, and hearty blend of eggplants, sweet red peppers, and a hint of spices that come together for a perfect snack or appetizer. The best part? It’s versatile enough to serve warm or cold, and somehow, each time I make it, it tastes even better the next day!
Whenever I bring out this Zacusca at gatherings, people can’t get enough, and it’s especially fantastic on crusty bread or with fresh veggies. You’ll find that making this spread is almost a ritual of slow-roasting and gentle simmering that fills your kitchen with this incredible aroma – and once you nail this Zacusca: Roasted Eggplant and Red Pepper Spread Recipe, you’ll realize why it’s worth every minute spent in preparation.
Why You’ll Love This Recipe
- Rich, smoky flavor: Roasting the eggplants and peppers gives Zacusca its signature depth and sweetness that’s impossible to replicate any other way.
- Super versatile: Use it as a dip, spread on toast, or as a side to grilled meats or vegetables – it complements nearly everything.
- Healthy and wholesome: Made from simple vegetables and healthy oil, it’s packed with flavor and nutrients without any fuss.
- Great for make-ahead meals: The flavors deepen after resting overnight, making it perfect for prepping in advance.
Ingredients You’ll Need
Everything you’ll use in this Zacusca: Roasted Eggplant and Red Pepper Spread Recipe is straightforward and easy to find, but each ingredient plays a role in building layers of rich flavors and smooth texture.
- Eggplants: Choose firm, shiny eggplants without blemishes for the best texture and flavor.
- Red bell peppers: Look for bright red peppers that are fresh and crisp to add natural sweetness to your spread.
- Brown onions: These bring a mild sweetness once sautéed — avoid white onions which can overpower.
- Passata (Tomato sauce): Adds acidity and body; homemade or good-quality store-bought works great.
- Kosher salt: Essential for seasoning and bringing out the vegetables’ natural flavors.
- Bay leaves: Infuse a subtle herbal earthiness during cooking.
- Ground black pepper: Adds gentle warmth and a touch of spice.
- Sunflower oil: Or use any neutral oil like canola or vegetable – it helps meld the flavors without overpowering the dish.
Variations
Personally, I love to tweak this Zacusca: Roasted Eggplant and Red Pepper Spread Recipe based on what I have around and who I’m serving. Feel free to play with the texture and flavors to make it your own!
- Smokier flavor: When possible, try roasting the eggplants and peppers over an open flame or grill to get that authentic smoky char I fell in love with during my travels.
- Spicier kick: Add a pinch of red chili flakes or a diced hot pepper when sautéing for an exciting heat that wakes up your palate.
- Herb boost: Fresh parsley or thyme stirred in at the end provides a burst of freshness if you prefer a green peppery note.
- Vegetarian & vegan friendly: This recipe is naturally plant-based, perfect for anyone avoiding animal products.
How to Make Zacusca: Roasted Eggplant and Red Pepper Spread Recipe
Step 1: Roast the Eggplants and Peppers to Perfection
Start by washing and drying your eggplants and red peppers thoroughly—this step is super important so nothing steams instead of roasting. I always line my baking sheet with parchment paper to prevent sticking, which makes cleanup a breeze. Don’t forget to pierce the eggplants a few times with a fork or knife before roasting; this helps release steam and prevents them from bursting in the oven. Roast your vegetables in a preheated 390°F (200°C) oven—about 40 minutes for the peppers and a bit longer, 50 to 60 minutes, for the eggplants. You’ll know they’re ready when the peppers’ skin is charred and blistered, and the eggplants have collapsed and softened. Once done, let them cool enough to handle before peeling and preparing them for the next steps.
Step 2: Prep the Vegetables and Sauté the Onions
Once cooled, scoop out the eggplant flesh and place it into a colander to drain for about 5 minutes—this step helps avoid any watery texture in your final spread. Peel and dice the roasted red peppers, removing the charred skins gives a sweeter and smoother flavor. For the onions, I usually grate them using my food processor’s grating disc; it saves time and ensures they cook evenly. In a large skillet over medium-low heat, heat your oil, then add the grated onions and gently sauté for about 3 minutes—they should soften but not brown. Toss in the diced red peppers and continue sautéing for another 3 minutes or so, stirring occasionally, until everything melds beautifully.
Step 3: Combine, Simmer, and Season Your Zacusca
Now it’s time to bring everything together: add your drained and diced eggplant, salt, black pepper, bay leaves, and passata to the pan. Stir well to combine, then let it gently simmer on medium-low heat for about 40-45 minutes. Keep stirring often to prevent sticking and burning on the bottom. I’ve learned that if you prefer a thicker spread, just let it simmer a little longer, but if you’re short on time, 25-30 minutes still tastes amazing. Once it’s thick and rich with flavor, remove the bay leaves, taste, and adjust salt and pepper. This part makes all the difference—don’t be shy to tweak seasoning until it sings!
Serve it warm for a cozy treat or chill it overnight in the fridge for flavors to deepen—either way, this Zacusca will impress.
Pro Tips for Making Zacusca: Roasted Eggplant and Red Pepper Spread Recipe
- Piercing the Eggplants: I discovered that poking holes in the eggplants before roasting helps steam escape, preventing them from bursting in the oven.
- Don’t Skip Draining: Letting the eggplant flesh drain after roasting avoids any watery texture, which keeps your Zacusca thick and luscious.
- Low and Slow Simmering: Cooking the spread slowly lets all those flavors marry perfectly – patience really pays off here!
- Avoid Burning: Stir often and keep the heat moderate to prevent the mixture from sticking or burning on the pan’s bottom.
How to Serve Zacusca: Roasted Eggplant and Red Pepper Spread Recipe
Garnishes
I love garnishing Zacusca with a drizzle of extra virgin olive oil and a sprinkle of freshly chopped parsley or chives. It adds a fresh contrast to the rich, creamy texture and brings a pop of color to the dish, which always impresses guests.
Side Dishes
It pairs beautifully with warm crusty bread, crackers, or even alongside grilled meats like lamb or chicken. I also enjoy it as part of a mezze platter with olives, feta cheese, and fresh veggies — it’s like bringing a bit of Eastern Europe right to your table.
Creative Ways to Present
For special occasions, I sometimes serve Zacusca in small individual jars or mini ramekins, topped with a swirl of olive oil and a sprig of rosemary. It feels so inviting and makes passing around the spread more festive and charming.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store Zacusca in an airtight container in the fridge where it keeps well for up to a week. It tends to taste even better after sitting overnight as the flavors meld beautifully.
Freezing
Freezing works great too! I portion it into freezer-friendly containers or bags and thaw in the fridge overnight when ready to use. Just give it a good stir before serving to bring back its creamy consistency.
Reheating
I reheat leftovers gently on the stove over low heat, stirring often. This keeps the spread from drying out and helps intensify the flavors without scorching.
FAQs
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Can I use other types of peppers for Zacusca?
Absolutely! While red bell peppers are traditional for their sweetness and color, you can experiment with roasted yellow or orange peppers for a mild twist. Just keep in mind that hot or green peppers will change the flavor profile and heat level.
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Is Zacusca gluten-free?
Yes, it’s naturally gluten-free since it’s made entirely from vegetables, oil, and spices. Just be sure any bread or crackers you serve alongside are gluten-free if that’s a concern.
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What’s the best way to peel roasted eggplants and peppers?
Once roasted and cooled, the skin of both eggplants and peppers should peel off easily with your fingers or a small knife. Gently scrape off the charred skins but don’t worry if a little remains — it adds lovely smoky flavor!
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Can I make Zacusca without oil?
While oil adds richness and helps blend flavors, you can reduce it slightly or use a lighter oil if you prefer. Just note that the texture and taste might be less creamy and flavorful without it.
Final Thoughts
To wrap it all up, this Zacusca: Roasted Eggplant and Red Pepper Spread Recipe holds a special place in my kitchen and heart. It’s one of those recipes that feels like a warm hug — comforting, rich, and surprisingly simple to make. Whether you’re cooking for a crowd or simply craving a tasty homemade spread, I can’t recommend giving this a try enough. Trust me, once you taste the smoky, velvety goodness, Zacusca will become your go-to for gatherings and everyday snacking alike!
Print
Zacusca: Roasted Eggplant and Red Pepper Spread Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: About 6 cups (1.4 liters) spread
- Category: Spread
- Method: Baking and Stovetop
- Cuisine: Romanian
- Diet: Vegan
Description
Zacusca is a traditional Romanian vegetable spread made primarily from roasted eggplants and red bell peppers, combined with onions, tomato passata, and seasoning. This comforting and flavorful spread is perfect served warm or cold on bread or crackers, with a depth of smoky flavor enhanced by roasting the vegetables. It’s a delicious and hearty vegan appetizer or side dish ideal for Mediterranean-inspired meals.
Ingredients
Vegetables
- 5 eggplants/aubergines (1.7 kg or 3.7 lb)
- 5 red bell peppers (1.1 kg or 2.4 lb)
- 2 brown onions (250 grams or 0.5 lb)
For the Sauce
- 2 cups (about 500 ml) passata or tomato sauce
- 2-3 teaspoons kosher salt
- 2 bay leaves
- 1 teaspoon ground black pepper
Cooking Oil
- 3/4 cup (180 ml) sunflower oil (or neutral oil like canola or vegetable oil)
Instructions
- Prepare Vegetables: Wash and pat dry the eggplants and bell peppers. Arrange them on a roasting pan or baking sheet lined with baking paper to prevent sticking.
- Pierce Eggplants: Pierce each eggplant several times with a knife or fork to allow steam to escape during roasting.
- Roast Vegetables: Preheat the oven to 390°F (200°C). Roast bell peppers for about 40 minutes and eggplants for 50-60 minutes until softened and charred in spots.
- Cool and Peel: Remove the roasted vegetables from the oven and allow to cool for 10-15 minutes until manageable. Scoop out the flesh of the eggplants and place it in a colander to drain excess liquid for about 5 minutes. Peel the skin off the red peppers and dice the flesh.
- Dice Eggplants: After draining, dice the eggplant flesh into small pieces.
- Prepare Onions: Peel and grate the onions using a box grater or a food processor with a grating disc.
- Sauté Onions: Heat oil in a large frying pan over medium-low heat. Add grated onions and cook for about 3 minutes until soft and slightly translucent.
- Add Peppers: Add the diced roasted red peppers to the pan with onions and cook for an additional 3 minutes, stirring occasionally.
- Combine Ingredients: To the pan, add diced eggplant, kosher salt, black pepper, bay leaves, and passata. Stir to combine thoroughly.
- Simmer Spread: Cook the mixture over medium-low heat for about 40-45 minutes, stirring often to prevent sticking. You may simmer longer for a thicker consistency or shorter (25-30 minutes) for a lighter spread.
- Final Seasoning: Remove the bay leaves and adjust salt and pepper to taste.
- Serve: Serve the zacusca warm or cold. The flavor improves after refrigeration overnight.
Notes
- Traditionally, eggplants and bell peppers are roasted over an open fire for a smoky flavor. Using a grill or BBQ will enhance this flavor greatly.
- You can adjust the cooking time when simmering the spread to achieve your desired thickness.
- Zacusca is vegan and can be stored refrigerated for several days, tastes even better the next day.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 110
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
