📝 About This Recipe
Zacuscă is a beloved Romanian treasure, a rich and velvety vegetable spread traditionally prepared in large batches during the autumn harvest. This recipe captures the essence of the Carpathian mountains, blending fire-roasted eggplants and sweet red peppers into a deep, caramelized symphony of flavors. It is a slow-cooked labor of love that transforms humble garden vegetables into a smoky, savory delicacy perfect for preserving or enjoying fresh on crusty bread.
🥗 Ingredients
The Roasted Base
- 3 kg Eggplants (large, firm, and shiny)
- 2 kg Red Bell Peppers or Kapia Peppers (Kapia peppers are preferred for their sweetness)
The Aromatic Sauté
- 1 kg Yellow Onions (finely minced)
- 500 ml Sunflower Oil (high quality, neutral flavor)
- 3 pieces Carrots (finely grated)
The Sauce and Seasoning
- 400 grams Tomato Paste (concentrated paste or thick tomato purée)
- 4-5 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 2-3 tablespoons Salt (to taste, non-iodized for canning)
- 1 tablespoon Sugar (to balance the acidity)
- 1 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Roast the eggplants over an open flame (gas stove or grill) until the skin is charred and the flesh is soft. Alternatively, bake at 220°C (425°F) for 45 minutes, piercing them first.
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2
Peel the roasted eggplants while warm, placing the flesh in a colander. Let them drain for at least 1 hour to remove the bitter juices.
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3
Roast the red peppers until the skin is blistered and blackened. Place them in a bowl, cover with plastic wrap for 10 minutes to steam, then peel, de-seed, and remove the stems.
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4
Finely chop the drained eggplant flesh using a wooden or plastic knife (to prevent oxidation/browning) until it reaches a paste-like consistency.
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5
Mince the roasted peppers finely or pulse them briefly in a food processor, ensuring you keep some texture.
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6
In a large, heavy-bottomed pot (a cast-iron cauldron is traditional), heat the sunflower oil over medium heat.
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7
Add the minced onions and a pinch of salt. Sauté slowly for 15-20 minutes until translucent and soft, but not browned. Add the grated carrots halfway through.
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8
Stir in the tomato paste and cook for 5 minutes to mellow its acidity.
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9
Add the chopped roasted peppers and the eggplant paste to the pot. Stir thoroughly to combine all ingredients with the oil and aromatics.
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10
Add the bay leaves, whole peppercorns, salt, ground pepper, and sugar. Lower the heat to the minimum setting.
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11
Simmer the mixture for 1.5 to 2 hours, stirring frequently with a wooden spoon to prevent sticking. The zacuscă is ready when the oil begins to rise to the surface in small droplets.
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12
Taste and adjust seasoning. Remove the bay leaves before jarring.
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13
While hot, ladle the spread into sterilized jars. Seal tightly and process in a water bath for 30 minutes if you intend to store them through the winter.
💡 Chef's Tips
Roasting vegetables over a real wood fire or charcoal grill provides the most authentic smoky flavor. Never use metal utensils to chop the eggplant, as it can react and create a metallic taste; use wood or plastic instead. Be patient with the simmering process—the separation of oil is the visual cue that the water has evaporated and the flavors are concentrated. If the mixture is too thick, you can add a splash of vegetable broth, but traditional zacuscă should be dense and spreadable. Always use non-iodized salt if you plan on canning, as iodine can discolor the vegetables over time.
🍽️ Serving Suggestions
Serve at room temperature spread thickly on a slice of fresh, rustic sourdough bread. Pair with salty feta cheese and red onion slivers for a traditional Romanian breakfast. Use it as a rich, smoky base sauce for a unique pasta dish or a topping for grilled chicken. Accompany with a glass of Tuică (Romanian plum brandy) or a dry red Fetească Neagră wine. Garnish with fresh parsley or a few extra whole peppercorns for a rustic presentation.