The Best Roasted Eggplant And Pepper Spread Recipe
I am so excited to share this recipe with you – Roasted Eggplant and Pepper Spread, or as we call it in Romania, Zacusca! As a little girl, I grew up eating this vegetable spread and now it’s one of my favorite snacks. I do have to confess, as a child I used to hate it, because of course, like most children – I hated vegetables. However, as I got older, I definitely smartened up and realized what I was missing! Although it may be a labor of love, every minute spent making this delicious recipe is worth it. Freshly roasted eggplant and a mix of capia and pimento peppers are blended together with tomato sauce and simple spices creating a boldly flavored, distinctive and exquisite vegetable spread. It truly is delicious!
What is Zacusca?
If you’ve never heard of this vegetable spread, let me tell you now – it’s unbelievable. Zacusca is the Romanian word, and this spread is pretty popular in Eastern Europe. There are two different types of peppers used here, capia peppers and pimento peppers! You can find these in abundance at farmers markets during the fall season. This recipe is my mother’s, which I have modified just a tiny bit. My mom’s recipe calls for almost double the oil and double the salt I have listed. I wanted to make my recipe a bit healthier by reducing the oil and salt to see if there was a noticeable difference, and I’m proud to say there wasn’t any at all – still tastes just like my mom’s!
Get Grilling
Most of the work involves roasting the veggies. You can either grill them, or use your oven. I have done both, and either works, the grilling does give them a bit of a smoky flavor, so if you like that, use your grill. You want to grill all the eggplants and peppers until they are charred, then remove the skin and the seeds from the peppers. This is probably the most time consuming step, but once it’s done, you’re pretty much home free! All that’s left to do is to cook the spread and sterilize the jars (read the section below for a step by step how to!).
Eggplants – Grilled or baked until charred. Capia Peppers – Red bell peppers work as well, grilled until charred. Pimento Peppers – grilled until charred. Onions – Chopped. Vegetable Oil – You want a mild flavor oil so a vegetable oil is best, like canola or sunflower oil. I wouldn’t use olive oil because it’s too strong tasting. Tomato Sauce – Use your preference. Salt & Pepper – I have also cut down the salt in half from my mom’s original recipe but taste it and adjust to your taste. Bay Leaves – For deep flavor.
Prep Ingredients
Make the spread
In the meantime, sterilize your jars! (read below)
Sterilizing your jars
The sterilizing technique here is my dad’s, so if you have another way you prefer – feel free to use it!
Double down
One thing I’d like to mention here is that the quantities listed in the recipe is what you need after the eggplants and peppers have been roasted and cleaned – not before! To get 5.5 lbs of roasted eggplant, you should double that when you purchase them, same with the peppers. You can also cut down the recipe, the quantities provided will produce 12, 500ml jars of each. On the plus side, if you end up with more eggplant than needed, you can always use it to make my delicious eggplant salad or just simply add it all to this recipe, it is a very forgiving recipe! Also, if you have leftover roasted peppers, use them to make roasted peppers with garlic sauce, it’s to die for, or again just add it to this recipe.
How to serve
In my house, we usually eat it on bread – just like you see in the pictures! It’s meant as a snack or an appetizer, but you can use it as a relish for meats, a sandwich spread, in pasta, or for whatever you see fit!
How to store
Zacusca is usually made in large batches – perfect for canning or jarring for preserving! You can store the spread in your pantry for your family to enjoy all year long. Keep the jar refrigerated after opening.
Did you like this recipe? Try these!
Romanian Stuffed Peppers Eggplant Parmesan Instant Pot Hummus Plum Dumplings (Galuste cu Prune) Best Ever Spinach Dip Pasca – Romanian Easter Bread Romanian Meatballs Grilled Eggplant
