ZacuscăRoasted Eggplant and Pepper Spread
A Moldovan-style zacuscă of roasted eggplant and pepper cooked with onion and tomato until thick. Cool promptly and refrigerate; this recipe is not formulated for shelf-stable canning.
Prep
35m
Cook
1h 40m
Serves
6
Regional versions
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- Moldova
- North Macedonia
- Romania
- Kosovo
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 800gEggplant
- 500gRed Bell Pepper
- 200gOnion (finely chopped)
- 120gCarrot (grated)
- 80gTomato Paste
- 80mlSunflower Oil
- 2pcsBay Leaf
- 12gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Roast the eggplant and red bell pepper at 220°C (425°F) until the skins are charred and the flesh is very soft.
- 02
Cover the roasted vegetables briefly, then peel them and chop them into a coarse pulp.
- 03
Heat the sunflower oil in a wide pot over medium heat and cook the onion and carrot until soft and sweet.
- 04
Stir in the tomato paste and cook until it darkens slightly and smells concentrated.
- 05
Add the chopped eggplant, red bell pepper, and bay leaves, then simmer gently, stirring often, until the spread is thick and jammy.
- 06
Season with the salt and black pepper, remove the bay leaves, and let the spread cool before serving. Cool promptly and refrigerate in a clean covered container.
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