Zacusca
The Quirky Foodster Team
Ingredients
- Eggplant — 1 kg (2.2 lb)
- Red bell peppers — 1 kg (2.2 lb)
- Onions, finely chopped — 300 g (2 medium)
- Ripe tomatoes, grated — 300 g (10.5 oz)
- Sunflower oil — 150 ml (2/3 cup)
- Bay leaves — 2
- Salt and pepper — to taste
Method
- Roast eggplant and peppers at 220°C (425°F) until charred and soft, about 35-40 minutes; steam covered 15
- minutes, then peel, deseed and finely chop or process.
- Sauté onions in half the oil in a heavy-bottomed pot until soft and golden, about 10 minutes.
- Add roasted eggplant, peppers, grated tomato and bay leaves; stir in remaining oil.
- Simmer uncovered over low heat, stirring frequently, 1.5-2 hours until very thick and the oil separates at the edges.
- Remove bay leaves, season with salt and pepper, cool before serving or canning.
Cultural Background: A smoky roasted vegetable spread of eggplant, peppers and tomatoes, zacusc■ is Romania's most beloved autumn preserve, traditionally made in enormous batches each October and canned to last through winter, spread thickly on bread as a staple appetizer.
Tips: • Frequent stirring during the long simmer prevents sticking and scorching on the pot's bottom. • The finished zacusc■ should be thick enough to hold its shape when spread on bread.
Variations: • Add mushrooms for a heartier, earthier variation (zacusc■ de ciuperci). • Some regional versions include grated carrot for extra sweetness.
Storage: Refrigerate up to 3 weeks in a sealed jar, or process in sterilised jars for shelf-stable storage up to 1 year.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 55 kcal, 0.7 g protein, 4.5 g fat, 3.5 g carbohydrate per 30 g serving. FAQs What is zacusc■ traditionally served with? Spread thickly on fresh or toasted bread, as an appetizer or light meal. How long does homemade zacusc■ keep? Refrigerated and sealed, a few weeks; properly canned in sterilised jars, up to a year unopened.
FAQs: What is zacusc■ traditionally served with? Spread thickly on fresh or toasted bread, as an appetizer or light meal. How long does homemade zacusc■ keep? Refrigerated and sealed, a few weeks; properly canned in sterilised jars, up to a year unopened.
- Eggplant — 1 kg (2.2 lb)
- Red bell peppers — 1 kg (2.2 lb)
- Onions, finely chopped — 300 g (2 medium)
- Ripe tomatoes, grated — 300 g (10.5 oz)
- Sunflower oil — 150 ml (2/3 cup)
- Bay leaves — 2
- Salt and pepper — to taste
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