Zacuscă (Romanian Roasted Vegetable Spread)
In short: Roasted eggplant and red peppers cooked slowly with onion, tomato and oil into a thick, smoky spread that Romanians make by the jar each autumn. It takes about 3 h 30 min in total and makes 24 servings.
- Prep
- 1 h
- Cook
- 2 h 30 min
- Total
- 3 h 30 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 105 kcal
Every Romanian autumn, kitchens fill with the smell of roasting peppers and eggplants as families put up zacuscă for the winter. The vegetables are charred, peeled, chopped and cooked down for hours with onion, tomato and oil until the spread is dark, thick and glossy. It goes on bread, onto a platter with olives and pickles, and onto the table during fasting periods. The long, slow stir is what makes it worth jarring.
Instructions
- Roast the eggplants and peppers whole over a flame, on a grill or in a 230°C (450°F) oven, turning until the skins are blistered and the flesh is soft. Put the peppers in a covered bowl for 10 minutes to steam.
- Peel the eggplants and peppers and remove the stems and seeds. Drain the eggplant flesh in a colander for 30 minutes, pressing lightly. Chop both vegetables into small pieces by hand.
- Heat the oil in a wide, heavy pot over medium heat. Cook the onions for about 15 minutes, stirring, until soft and golden. Stir in the tomato paste and cook for 2 minutes.
- Add the eggplant, peppers, tomatoes, bay leaves, salt, pepper and hot pepper. Bring to a simmer, then cook uncovered over low heat for 1 1/2 to 2 hours, stirring every few minutes.
- The zacuscă is done when it is dark, thick and glossy, and oil shines at the edges. A spoon dragged across the bottom should leave a trail that fills in slowly. Stir constantly toward the end so it does not catch.
- Remove the bay leaves, then taste and adjust the salt. Spoon the hot zacuscă into clean, hot jars, leaving 1 cm (1/2 in) of space at the top, and pour a thin film of oil over the surface.
- Cool the jars, then cover and refrigerate. Keep for up to 3 weeks, or freeze in portions for up to 6 months.
Tips
- Zacuscă is low in acid, so do not rely on turning the jars upside down for shelf storage. Refrigerate or freeze it, or use a pressure canner and a tested low-acid canning method.
- White beans or sliced mushrooms are traditional additions. Stir in 200 g (7 oz) cooked white beans or sautéed mushrooms during the last 30 minutes.
Questions and answers
How long does homemade zacuscă last?
In clean jars with a thin layer of oil on top, about 3 weeks in the fridge. Frozen in portions it keeps for 6 months.
What do you eat zacuscă with?
Spread it thick on fresh bread, often with a slice of raw onion. It also goes on a platter with olives and pickles, or alongside mămăligă.
How is zacuscă different from ajvar?
Both are roasted vegetable spreads from the Balkans. Ajvar is smoother and built mostly on red peppers, while zacuscă is chunkier and includes onion and tomato.
How long does it take to make Zacuscă (Romanian Roasted Vegetable Spread)?
About 3 h 30 min in total: 1 h of preparation and 2 h 30 min of cooking.
How many calories are in Zacuscă (Romanian Roasted Vegetable Spread)?
About 105 kcal per serving, with 1 g of protein, 9 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 105 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 9 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
