Description
Roasted Eggplant and Pepper Spread, also known as Zacusca, is a flavorful Romanian appetizer made from roasted eggplants, red peppers, onions, and tomatoes, blended into a smoky, savory spread perfect for bread or crackers.
Ingredients
Scale
- 2 large eggplants
- 3 large red bell peppers
- 2 medium onions, finely chopped
- 3 ripe tomatoes, peeled and chopped
- 3 cloves garlic, minced
- 1/4 cup sunflower oil or olive oil
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt and black pepper to taste
- 1 bay leaf (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce eggplants and peppers with a fork and place them on a baking sheet.
- Roast for 30–40 minutes, turning occasionally, until skins are charred and vegetables are soft.
- Remove from oven and place in a covered bowl or plastic bag for 15 minutes to steam, then peel skins off eggplants and peppers, removing seeds from peppers.
- Chop the peeled eggplants and peppers finely or pulse briefly in a food processor.
- In a large skillet, heat oil over medium heat. Sauté onions until translucent.
- Add garlic, tomato paste, chopped tomatoes, sugar, bay leaf, salt, and pepper. Cook for 5 minutes.
- Add chopped eggplant and peppers, cook for 20–25 minutes, stirring frequently, until the mixture thickens and flavors meld.
- Adjust seasoning if needed. Remove bay leaf.
- Cool and transfer to jars. Serve chilled or at room temperature with fresh bread.
Notes
- Zacusca improves in flavor after a day or two in the fridge.
- Store in sterilized jars for up to 2 weeks refrigerated or freeze for longer storage.
- Add chili flakes for a spicy kick.
Nutrition
- Serving Size: 2 tbsp
- Calories: 50
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: zacusca, eggplant spread, roasted pepper spread, Romanian appetizer, vegetable spread