Romanian Zacuscă Recipe
Traditional Romanian vegetable spread made up of roasted eggplants, bell peppers and a variety of aromatic spices such as peppercorn and bay leaf.
Servings 4 people
Calories 357kcal
Ingredients
- 4 medium eggplants (aubergine)
- 8 medium red bell peppers
- 2 medium ripe tomatoes
- 2 spicy peppers such as jalepeno, serrano or 1 tbsp crushed chili flakes
- 3-4 bay leaves
- 1 1/2 cup sunflower oil (or other neutral oil)
- 1 tbsp salt
- 1 1/2 tbsp peppercorn (around 25-30)
- 2 medium red onions
Instructions
- Preheat oven to 220C/430F. Poke eggplants and bell peppers all over with a fork. Roast in the center of the oven for 45 minutes (eggplant) and 35-40 minutes (bell pepper) until charred and soft. Rotate halfway through.
- Once cool enough to handle, remove the skins from the eggplants and bell peppers. To remove the flesh from the eggplant: cut in half and scoop out the flesh with a spoon. (photos above)
- Set eggplant in a strainer to drain its liquid for an hour and 30 minutes.
- While the eggplant is draining prepare the tomato puree. Cut an x into the bottom of each tomato. Boil for 3-5 minutes then place in cold water for 3-5 minutes. Peel skin and blend with hand mixer or blender.
- Thinly dice onions (and peppers if using). Add oil and diced onions to pot.
- Roughly chop eggplant and bell peppers to form a loose, thick paste.
- Roughly grind peppercorn in mortar and pestle
- Add eggplant, bell pepper, tomato puree, bay leaves, peppercorn and salt to pot.
- Bring to a boil then reduce to simmer for 90 minutes.
- Adjust seasoning to desired taste and enjoy! You can serve this immediately however it drastically develops flavor over time so I recommend a night in the fridge first.