Romanian Zacuscă

Name: Romanian Zacuscă
Yield: 2
Cuisine: Romania
Ingredients: Eggplants — 4; Red bell peppers — 6; Onions, finely chopped — 4; Tomatoes, chopped — 4; Oil — 240 ml (8 fl oz); Bay leaves — 2; Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Eggplants — 4
Red bell peppers — 6
Onions, finely chopped — 4
Tomatoes, chopped — 4
Oil — 240 ml (8 fl oz)
Bay leaves — 2
Salt and pepper — to taste

Method

Roast the eggplants and bell peppers under a hot grill or in a very hot oven until the skins are charred and blistered all over, about 25–30 minutes, turning occasionally.
Let cool, then peel off the charred skins and remove the seeds; finely chop the flesh.
Heat a little oil in a large pot and sauté the onion until softened.
Add the chopped tomato and cook for 8–10 minutes until it breaks down.
Add the chopped roasted eggplant and pepper, remaining oil and bay leaves.
Simmer over low heat, stirring frequently, for 1–1.5 hours until thickened and deeply flavoured.
Season with salt and pepper.
Spoon into sterilised jars while hot for preserving, or cool and refrigerate for immediate use.

Introduction: A rich, smoky roasted vegetable spread made from eggplant, peppers and tomato, a beloved Romanian appetizer often preserved for winter.

Cultural Background: Zacuscă is deeply woven into Romanian autumn tradition, families roasting large quantities of vegetables to preserve in jars for the winter months, the resulting spread a cherished staple spread on bread throughout the colder season.

Tips: Char the vegetable skins thoroughly, as this smoky flavour is central to zacuscă's distinctive character. Stir frequently during the long simmer, as the thick mixture can catch and burn on the bottom of the pot.

Variations: Add a few mushrooms for a variation called zacuscă de ciuperci. Adjust the ratio of eggplant to pepper according to preference.

Storage: Properly canned in sterilised jars, zacuscă keeps for several months in a cool, dark place; once opened, refrigerate and use within 2 weeks.

Reheating: Served cold or at room temperature and is not reheated.

FAQs:

Q: When is zacuscă traditionally made?

A: In autumn, when peppers, eggplant and tomatoes are at their peak, preserved in jars to enjoy throughout the winter.

Q: What is zacuscă typically served with?

A: Spread on fresh bread, often as a starter or light meal.