Description
Zacusca is a traditional Romanian vegetable spread made from roasted eggplants and red bell peppers, blended with sautéed onions, tomato passata, and aromatic spices. It has a rich, smoky flavor and a thick, chunky texture that makes it perfect as a savory appetizer or condiment served warm or cold. The roasting of the vegetables develops deep, vibrant flavors that are enhanced when refrigerated overnight.
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)
Other Ingredients
- 2 cups (about 500 ml) passata (or tomato sauce)
- 2-3 tsp kosher salt
- 2 bay leaves
- 1 tsp ground black pepper
- 3/4 cup (180 ml) sunflower oil (or another neutral-tasting oil such as canola or vegetable oil)
Instructions
- Prepare Vegetables: Wash and pat dry the eggplants and red bell peppers. Arrange them on a roasting pan or baking sheet lined with baking paper to prevent sticking.
- Pierce Eggplants: Pierce each eggplant with a knife or fork to allow steam to escape during roasting.
- Roast Vegetables: Preheat oven to 390°F (200°C). Bake the eggplants for approximately 50-60 minutes and the red bell peppers for about 40 minutes, until softened and skins are charred.
- Cool and Drain: Remove vegetables from oven and let cool for 10-15 minutes until manageable. Scoop out the flesh of the eggplants and place in a colander to drain for 5 minutes.
- Prepare Peppers: Peel and dice the roasted red bell peppers.
- Dice Eggplants: After draining, dice the eggplant flesh into small pieces.
- Grate Onions: Peel and grate the onions using a box grater or a food processor with a grating attachment.
- Sauté Onions: Heat the sunflower oil in a large frying pan over medium-low heat. Add the grated onions and fry for about 3 minutes until softened.
- Add Peppers: Add the diced roasted peppers to the onions and continue sautéing for another 3 minutes, stirring occasionally.
- Add Remaining Ingredients: Add the diced eggplants, kosher salt, ground black pepper, bay leaves, and passata to the pan. Stir well to combine.
- Simmer Mixture: Cook on medium-low heat for 40-45 minutes, stirring often to prevent sticking, until the mixture thickens to your desired consistency. You may simmer for 25-30 minutes for a lighter texture or longer for a denser spread.
- Finish and Adjust Seasoning: Remove the bay leaves. Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve or Store: Serve the zacusca warm or cold. For best flavor, refrigerate overnight to allow the flavors to meld and deepen.
Notes
- Traditionally, the eggplants and bell peppers are roasted over an open fire, which imparts a smoky flavor. Grilling them outdoors or charring over a flame enhances the taste significantly.
- The cooking times for roasting can vary depending on size and oven type; ensure the vegetables are soft and skins charred.
- Zacusca can be stored in sterilized jars and refrigerated for up to 1-2 weeks or frozen for longer storage.
- Sunflower oil can be substituted with other neutral oils like canola or vegetable oil to suit taste preferences.
Nutrition
- Serving Size: 1/4 cup (about 60 grams)
- Calories: 110
- Sugar: 5 grams
- Sodium: 210 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 2 grams
- Cholesterol: 0 mg
