The aroma of roasted eggplants fills the kitchen as you prepare to make a batch of zacusca. This traditional Romanian spread combines the rich flavors of roasted vegetables and takes about an hour to prep and cook. With its smoky undertones and hearty texture, it’s a delightful addition to any meal or as a snack.
This recipe is perfect for anyone looking to elevate their appetizer game or simply indulge in a savory treat. It’s ideal for gatherings, picnics, or as a make-ahead option since the flavors deepen when stored overnight in the refrigerator.
Why You’ll Love This Recipe
- The unique blend of roasted eggplants and peppers creates a comforting, smoky flavor.
- It’s a versatile dish that can be served warm or cold.
- Preparation is simple with roasting as the main cooking method, yielding delicious results.
- It keeps well, making it an excellent option for meal prep.
What You’ll Need
Here’s everything you’ll need to make zacusca:
For the Roasted Vegetables
- 5 eggplants/aubergines, washed and pierced
- 5 red bell peppers, washed
- 2 brown onions, peeled
For the Sauce
- 2 cups passata (or tomato sauce)
- 2-3 tsp kosher salt
- 2 bay leaves
- 1 tsp ground black pepper
For Cooking
- 3/4 cup sunflower oil (or canola/vegetable oil)
Note: Use baking paper for easy cleanup.
Substitutions & Swaps
- Use any neutral oil if sunflower is unavailable.
- Swap passata for crushed tomatoes if desired.
- Red bell peppers can be replaced with yellow or orange peppers.
- Kosher salt can be exchanged for sea salt.
How to Make It
Follow these easy steps to create your zacusca.
1. Roast Vegetables
Wash and pat dry the eggplants and peppers and arrange them on a roasting pan lined with baking paper. Pierce the eggplants with a knife or fork. Bake in a preheated oven at 390°F (200°C)—roast bell peppers for about 40 minutes and eggplants for 50-60 minutes.
2. Cool and Drain
Take the vegetables out of the oven and let them cool for about 10-15 minutes until they’re cool enough to handle. Scoop the eggplant flesh into a colander to drain for about 5 minutes.
3. Prepare the Vegetables
Peel and dice the roasted red peppers. Once the eggplant flesh has drained, dice it as well. Then, peel and grate the onions using a box grater or food processor.
4. Cook Onions
In a large frying pan over medium-low heat, add the sunflower oil and grated onions. Fry them for about 3 minutes until they begin to soften.
5. Add Peppers and Eggplant
Add the diced red peppers to the pan and continue sautéing the mixture for an additional 3 minutes, stirring occasionally.
6. Combine Ingredients
Add the diced eggplant flesh, kosher salt, black pepper, bay leaves, and passata to the pan. Cook the mixture on medium-low heat, stirring often, until thickened, which takes about 40-45 minutes. You can simmer it less for a quicker result (25-30 minutes).
7. Finalize and Serve
Remove the bay leaves from the zacusca and taste to adjust seasonings. Serve warm or cold, knowing that the flavors deepen with refrigeration overnight.
How to Store It
Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, for up to 3 months; let it cool before freezing.
Reheat: Gently in a saucepan over low heat for 10-15 minutes.
Tips for Best Results
- Make sure to pierce the eggplants well for even roasting.
- Allow the mixture to simmer longer for a denser, thicker spread.
- Taste regularly as it cooks to adjust the seasoning according to your preference.
- Let it chill overnight for the best flavor development.
Serving Suggestions
- Serve with crusty bread or pita chips for dipping.
- Pair with grilled meats or vegetables for a delightful meal.
- Use as a filling for sandwiches or wraps for a tasty lunch option.
