Description
This traditional Romanian zacuscă is a small-batch, lighter take on the beloved roasted vegetable spread. Made with roasted eggplant, sweet peppers, tomatoes, onions, and extra virgin olive oil, it keeps all the rich, smoky flavors of the original while using a few simple preparation techniques that make it gentler on digestion. Spread it on gluten-free bread, serve it with crackers, or enjoy it as part of a summer mezze platter.
Ingredients
- Extra virgin olive oil, enough to generously coat the bottom of the pot
- 3 medium yellow onions, finely chopped
- 1 large tomato, peeled, deseeded, and finely chopped
- 4 medium eggplants, roasted, peeled, deseeded, and chopped (traditionally with a wooden spoon or wooden knife)
- 5 sweet red peppers, roasted, peeled, deseeded, and finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables. Roast the eggplants and peppers over an open fire (traditional method), on a grill, over a gas flame, or in a hot oven until the skins are blistered and charred on all sides, about 20–40 minutes, depending on the size of the vegetables and the cooking method. Transfer them to a covered bowl and let them steam for about 15 minutes, then peel and remove the seeds. Peel and deseed the tomato (blanch it for 20–30 seconds in boiling water first if needed) and finely chop it. Chop the roasted peppers and eggplants, traditionally using a wooden spoon or wooden knife for the eggplant. For detailed instructions and step-by-step photos, see the post above.
- Heat a generous amount of extra virgin olive oil in a large sauté pan or heavy-bottomed pot over low to medium heat. Add the onions and cook for about 30 minutes, stirring occasionally, until soft, sweet, and lightly golden. Lower the heat if they begin to brown too quickly.
- Add the chopped tomato and cook for about 10 minutes, stirring occasionally.
- Stir in the chopped eggplant and roasted peppers. Cook over low heat for about 30 minutes, stirring frequently, until the mixture is thick and the flavors have melded.
- Season with salt and freshly ground black pepper to taste.
- Let the zacuscă cool before serving. It is traditionally enjoyed at room temperature or chilled.
Notes
A small-batch recipe: Traditional Romanian zacuscă is usually prepared in large batches at the end of summer, using the season’s harvest of eggplants, peppers, and tomatoes, then canned for the winter. This recipe is a much smaller batch, perfect for enjoying fresh at home.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 3 months. I prefer freezing over canning, especially if you’re mindful of histamine.
Serving suggestions: Zacuscă is delicious served warm, at room temperature, or chilled. Enjoy it as a spread on gluten-free bread, sourdough, or crackers, or serve it as part of a mezze platter or alongside grilled meats and vegetables.