Zacuscă

Zacuscă (Romanian roasted vegetable spread)

A richly smoky Romanian spread of slow-cooked roasted eggplant, sweet peppers, onions, and tomatoes, traditionally jarred for winter. The flavor deepens over days, making it a staple on bread alongside cheese and cured meats.

Prep

45 min

Cook

120 min

Total

165 min

Serves

8 to 10 (makes about 3 L / 2½ qt jars)

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) eggplant, whole, unpeeled
• •1 kg (2¼ lb) red bell peppers, or a mix of red and kapia peppers for depth
• •500 g (1 lb) yellow onions, about 2 large
• •500 g (1 lb) ripe tomatoes, fresh, or canned peeled tomatoes
• •120 ml (½ cup) sunflower oil, the traditional Romanian choice; light olive oil also works
• •15 g (1 tbsp) fine sea salt, adjust to taste
• •5 g (1 tsp) black pepper, freshly ground
• •2 g (1 tsp) sweet paprika, optional, for color and warmth
• •2 whole bay leaves, dried
• •5 g (1 tsp) sugar, only if tomatoes are very acidic

Steps

1. 1 Heat a charcoal grill or oven broiler to high. Roast the whole eggplants and bell peppers directly on the coals or on a foil-lined tray under the broiler, turning often, until the skins are blackened and the flesh is soft and collapsed — eggplants about 20–25 minutes, peppers about 15 minutes. The smokiness from open flame is essential to authentic zacuscă; an oven will give a softer, less smoky result.
2. 2 Transfer the roasted vegetables to a covered bowl and let them steam for 15 minutes, then peel off the charred skins and remove the pepper stems and seeds. Drain the eggplant flesh well in a colander for 10 minutes to remove bitter liquid. Chop or pass both through a meat grinder or food mill into a coarse purée.
3. 3 Peel and finely chop the onions. In a large heavy pot, heat the sunflower oil over medium-low and cook the onions with the bay leaves for 12–15 minutes until soft, translucent, and just turning golden — do not brown them deeply.
4. 4 Add the chopped tomatoes to the onions and simmer for 15 minutes until they break down into a thick sauce. Stir in the salt, black pepper, and paprika.
5. 5 Add the roasted eggplant and pepper purée to the pot. Simmer gently, uncovered, for 45–60 minutes, stirring frequently to prevent sticking, until the mixture is thick, glossy, and a spoon leaves a clear trail on the bottom of the pot. Taste and add sugar if needed; remove bay leaves.
6. 6 Meanwhile, wash glass jars and their lids in hot soapy water and sterilize by boiling them in water for 10 minutes (or run through a hot dishwasher cycle). Keep them hot until filling.
7. 7 Fill the hot jars with the hot zacuscă, leaving 1 cm (½ inch) headspace. Wipe rims clean, seal with lids, and process in a boiling-water bath for 20 minutes to safely preserve (this is required for shelf stability).
8. 8 Cool jars fully on a towel undisturbed for 24 hours; check that lids have sealed (concave center that does not flex when pressed) before storing in a cool, dark place. Refrigerate any unsealed jars and use within 2 weeks.