Name: Zacusca: Roasted Eggplant and Red Pepper Spread Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Romanian
Ingredients: 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); 2 cups (about 500 ml) passata or tomato sauce; 2-3 teaspoons kosher salt; 2 bay leaves; 1 teaspoon ground black pepper; 3/4 cup (180 ml) sunflower oil (or neutral oil like canola or vegetable oil)

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

Units Scale

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)

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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