ZacuscăRoasted Eggplant and Pepper Spread
Zacuscă is a Romanian roasted vegetable spread made with eggplant, red pepper, onion, tomato, and oil. Cook it until thick, then cool and refrigerate.
Prep
35m
Cook
1h 20m
Serves
6
Regional versions
Compare how this dish changes by country.
- 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.
Spread
- 800gEggplant
- 600gBell Pepper
- 200gOnion (finely chopped)
- 100gTomato Paste
- 80mlSunflower Oil
- 2pcsBay Leaf
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Roast the eggplant and bell pepper at 230°C (450°F) until the skins are blistered and the flesh is very soft.
- 02
Let the vegetables cool enough to handle, then peel them and chop them finely.
- 03
Heat the sunflower oil in a wide pan over medium heat and cook the onion until soft and lightly golden.
- 04
Add the chopped eggplant, chopped bell pepper, tomato paste, and bay leaves.
- 05
Season with the salt and black pepper, then cook slowly, stirring often, until the spread is thick and glossy.
- 06
Remove the bay leaves and let the spread cool before serving.
Ratings & Reviews
Log in to rate and review this recipe.