Moldovan Zacuscă
The Quirky Foodster Team
Ingredients
- Large eggplants — 2
- Red bell peppers — 4
- Tomatoes, chopped — 4
- Onion, finely chopped — 1
- Oil — 1/2 cup (120 ml / 4 fl oz)
- Bay leaves — 2
- Salt and pepper — to taste
Method
- Roast the eggplants and peppers under a hot grill or in a hot oven until the skins are charred and blistered, turning occasionally.
- Let cool, then peel off the skins and roughly chop the flesh, discarding pepper seeds.
- Heat the oil in a large pot and sauté the onion until softened.
- Add the chopped tomatoes and cook for 10 minutes until broken down.
- Add the roasted eggplant and pepper along with the bay leaves.
- Simmer over low heat, stirring occasionally, for 1–1.5 hours until thick and deeply flavoured.
- For a smoother texture, blend briefly, or leave chunky as preferred.
- Season with salt and pepper, then cool before storing or serving on bread.
Introduction: A rich, slow-cooked spread of roasted eggplant, peppers and tomato, a beloved preserve served on bread throughout the colder months.
Cultural Background: Zacuscă is traditionally made in large batches at the end of summer, when vegetables are at their peak, and preserved in jars to be enjoyed throughout autumn and winter, representing one of Moldova’s most treasured harvest traditions.
Tips: Roasting the vegetables first is what gives zacuscă its distinctive smoky depth — don’t skip this step. Simmer low and slow, stirring occasionally, to prevent it catching on the bottom of the pot.
Variations: Add sautéed mushrooms for a heartier version. Stir in a spoonful of tomato paste for extra richness.
Storage: Store in sterilised jars in the refrigerator for up to 3 weeks, or can properly for longer shelf-stable storage.
Reheating: Served cold or at room temperature; not typically reheated.
Nutrition: Per serving (approx.): 130 kcal, 2 g protein, 9 g fat, 12 g carbohydrate.
FAQs:
Q: Can zacuscă be canned for long-term storage?
A: Yes, traditionally it is processed in sterilised
Q: What is zacuscă traditionally eaten with?
A: Spread on fresh bread as an appetizer or light meal.
- Large eggplants — 2
- Red bell peppers — 4
- Tomatoes, chopped — 4
- Onion, finely chopped — 1
- Oil — 1/2 cup (120 ml / 4 fl oz)
- Bay leaves — 2
- Salt and pepper — to taste
Please log in to leave a comment.