📝 About This Recipe
Zacuscă is the soul of the Romanian pantry, a rich, velvety vegetable spread born from the tradition of preserving the autumn harvest. This labor of love centers on flame-roasted eggplants and red peppers, simmered slowly in a copper cauldron until the oil rises to the surface like liquid gold. It is a smoky, savory masterpiece that captures the essence of wood-fired cooking and communal heritage in every jar.
🥗 Ingredients
The Roasted Base
- 5 kg Large Eggplants (firm and shiny, to be roasted and peeled)
- 3 kg Red Kapia or Bell Peppers (meaty, deep red varieties are best)
The Aromatics and Texture
- 1 kg Yellow Onions (finely minced or pulsed in a food processor)
- 1 liter Sunflower Oil (high quality, neutral flavor)
- 800 ml Tomato Passata (thick and smooth)
- 2 tablespoons Tomato Paste (concentrated for deep color)
Seasonings and Preservatives
- 3 tablespoons Sea Salt (adjust to taste)
- 1 tablespoon Black Peppercorns (whole)
- 5-6 pieces Dried Bay Leaves
- 1 tablespoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1 teaspoon Ground Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Roast the eggplants over an open flame (grill or gas stove) until the skin is charred and the flesh is completely soft. Place them in a bowl, sprinkle with salt, and cover for 15 minutes to make peeling easier.
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2
Roast the red peppers similarly until charred all over. Place them in a clean pot, cover with a lid, and let them steam for 10 minutes. This loosens the skins perfectly.
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3
Peel the eggplants, removing all charred bits. Place the pulp in a wooden or plastic colander (avoid metal to prevent oxidation) and let them drain for at least 1 hour to remove bitter juices.
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4
Peel the peppers, remove the seeds and membranes, and pat dry. Do not rinse them under water, as you will lose the precious smoky flavor.
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5
Finely chop the drained eggplant pulp using a wooden cleaver or pulse briefly in a food processor until it reaches a coarse paste consistency.
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6
Mince the roasted peppers into small cubes or pulse them in the food processor. You want some texture, so don't turn them into a liquid puree.
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7
In a large, heavy-bottomed pot (preferably cast iron or copper), heat the sunflower oil over medium-low heat. Add the minced onions and a pinch of salt.
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8
Sauté the onions slowly for about 20-30 minutes until they become translucent and soft, but not browned. They should melt into the oil.
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9
Add the roasted peppers to the pot and stir well. Cook for 15 minutes, allowing the flavors to meld with the onions.
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10
Stir in the eggplant pulp. Incorporate it thoroughly into the oil and vegetable mixture.
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11
Pour in the tomato passata and add the tomato paste, bay leaves, whole peppercorns, sugar, and remaining salt.
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12
Simmer the mixture on very low heat for 1.5 to 2 hours. Stir frequently with a long wooden spoon to prevent sticking. The zacuscă is ready when the oil separates from the vegetables and rises to the top.
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13
Taste and adjust seasoning. Remove the bay leaves if desired. The texture should be thick, creamy, and spreadable.
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14
While hot, ladle the zacuscă into sterilized glass jars, leaving 1cm of headspace. Tap the jars gently to remove air bubbles.
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15
Seal the jars and process them in a water bath for 30 minutes, or wrap them in thick blankets ('dry sterilization') until completely cooled over 48 hours.
💡 Chef's Tips
For the most authentic flavor, always roast vegetables over charcoal or a gas flame rather than in the oven. Use a wooden spoon and a wooden chopping tool for the eggplant to prevent it from turning dark and bitter. Patience is key: the slow simmering process is what creates the deep, caramelized flavor profile. If you like heat, add 2-3 roasted chili peppers to the mix for a spicy 'Zacuscă Iute'. Always use neutral sunflower oil; olive oil is too heavy and will overpower the delicate smoky vegetable notes.
🍽️ Serving Suggestions
Slathered generously on a thick slice of toasted sourdough or crusty farmhouse bread. Served as a side relish alongside grilled meats or traditional Romanian sausages (mici). As a vegan appetizer platter accompanied by raw red onions, olives, and telemea cheese. Paired with a glass of dry white wine like Fetească Regală or a cold Romanian lager. Used as a rich base sauce for a rustic pasta dish or a hearty vegetable stew.