Zacuscă: Romanian Roasted Vegetable Spread
This is one of the most popular spreads in Romania, traditionally made in late summer or early fall when eggplants and red bell peppers are in peak season. It’s incredibly delicious and typically served on toast or fresh bread.
Ingredients
- 1 liter sunflower oil
- 2 kg onions
- 3 kg red bell peppers gogoșari
- 2 kg kapia peppers
- 5 kg eggplants
- 1 liter tomato purée
- Salt to taste
- Black Pepper to taste
- Bay leaves to taste
All ingredients are weighed raw and unpeeled.
Instructions
- Roast the vegetables: Grill the red peppers, kapia peppers, and eggplants over an open flame or under a broiler until the skins are charred. Let them cool slightly, then peel off the skins. Grind the roasted vegetables using a meat grinder or food processor.
- Sauté the onions: Heat the sunflower oil in a large heavy-bottomed pot. Add the finely chopped onions along with a tablespoon of coarse salt. Sauté over medium heat until the onions are soft and translucent.
- Combine and cook:Add the ground peppers to the onions and cook, stirring frequently, until most of the liquid has evaporated. Stir in the ground eggplants and immediately add the tomato purée. Season with salt, pepper, and bay leaves.
- Simmer: Cook the mixture over medium heat, stirring continuously, until the oil begins to separate and form bubbles on the surface.
- Jar and preserve: poon the hot zacuscă into sterilized jars and seal tightly with lids. To preserve, place a towel on the bottom of a large pot, arrange the jars on top, and add water to halfway up the jars. Cover with a damp towel and gently boil for one hour, checking the water level as needed.
- Store: Let the jars cool completely, then store them in a cool, dark place such as a pantry or cellar. Let the flavors develop for a few weeks before opening for the best taste.
Notes
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