This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Zacusca is a slow-cooked eggplant and red pepper spread. This traditional Romanian dish is made in Autumn when its main ingredients, eggplants, and gogosari peppers are in season. Gogosari peppers are very similar to red bell peppers, which is what I use in this recipe.
During our time in Romania, we came to enjoy having Zacusca slathered on rustic bread. Bread spreads are very common in Romania. We also enjoyed Salata de Vinete, (eggplant spread) and Fasole Batatu, bean spread, which are also common traditional Romanian foods.
The spreads are really eaten any time of day, from breakfast onward. We found that zacusca was actually something we enjoyed with many things, such as with Romanian meatballs (chiftele) or as a simmering sauce for fish or accompaniment to roasted meats. It is even wonderful when used as a pasta sauce.
The vegetables can be cooked either in the oven or on a grill, which gives them a deeper smoky flavor. For this recipe, I use the oven method. The resulting eggplant and tomato sauce will have a lighter taste that allows more of the fresh vegetable flavor to shine through.
It also, in my opinion, adds to the versatility of the recipe. Smoky flavors can be very nice, but they are rarely subtle. Once smoke joins the party, the flavor can become dominant and overwhelm rather than enhance a dish.
Don’t forget to add the recipe to your collection on Pinterest or bookmark it for later!
Here are some additional Eggplant recipes you might enjoy:
Zacusca is a traditional Romanian dish made with Eggplant and Red Bell Peppers. This versatile recipe is fantastic as a spread on bread, but also can be used as an accompaniment to grilled or roasted meats or as a pasta sauce. Nutritional values are estimates only. Estimates based on 1/4 cup serving.Zacusca - Romanian Eggplant and Red Pepper Spread
Ingredients
Instructions
Nutrition Information
Yield
24
Serving Size
1
Amount Per Serving
Calories 72Total Fat 5gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 6gFiber 2gSugar 3gProtein 1g
Mira B Sosnowski
Tuesday 4th of August 2020
For canning, can it be done in water bath or does it need pressure caner? How long to process? I have lots of eggplants this year.
Iulia
Thursday 23rd of February 2023
@Mira B Sosnowski, You don't need water bath or pressure caner, When the sauce is cooked you simply put him hot in clean jars put the lid on the jars, heat the oven,and put the jars in the heated oven (after you stopped the oven) and leave there to slowly cool.
Jen
Wednesday 5th of August 2020
I hope you enjoy the recipe! Although I know that this recipe is often preserved by canning, but I'm not an expert, so I don't have a good answer to your question.