Best 4 Romanian Zacusca Recipes

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**Discover the Enchanting World of Romanian Zacusca: A Culinary Journey Through Flavors and Traditions**

Embark on a gastronomic adventure to the heart of Romania and uncover the secrets of zacusca, a delectable eggplant and roasted bell pepper spread that has captivated taste buds for generations. Prepared with the finest seasonal vegetables, this versatile dish embodies the essence of Romanian cuisine, combining smoky, tangy, and subtly sweet flavors in a harmonious dance of textures. As you explore the depths of this culinary masterpiece, discover three distinct variations – the traditional zacusca with a symphony of eggplant, bell peppers, onions, and tomatoes; the mushroom zacusca, adding a hearty umami twist; and the eggplant zacusca, a smoky and savory delight. Each recipe unfolds a unique flavor profile, promising an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROMANIAN ZACUSCA



Romanian Zacusca image

A traditional vegetable spread found in Romania (probably in other neighboring countries as well). It is delicious on crust bread or even as a topping on rice for a quickie vegetarian meal. It is also excellent as a sandwich spread. This recipe is for a large batch intended for canning. You can cut it back if you want a smaller batch for immediate consumption.

Provided by Callu

Categories     Vegetable

Time 1h

Yield 10-12 jars

Number Of Ingredients 7

8 lbs fresh eggplants
6 lbs red peppers
2 lbs onions
2 teaspoons salt (to taste)
1/2 teaspoon black pepper
2 cups tomato paste
2 cups olive oil

Steps:

  • Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
  • Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
  • Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
  • Place oil and onion in a large pot.
  • Saute onions for about 4 minutes over medium-low heat.
  • Add eggplant, onion, salt and pepper.
  • Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
  • Taste and adjust salt and pepper to meet your tastes.
  • Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
  • Wipe rims clean and place clean lids and rings on jars.
  • Place into a single layer in large pot (water bath canner if you have one).
  • Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
  • Remove from heat and allow to cool in water bath.
  • When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
  • NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.

Nutrition Facts : Calories 633, Fat 45, SaturatedFat 6.2, Sodium 901.7, Carbohydrate 55.6, Fiber 21.8, Sugar 30.2, Protein 9.6

ROASTED EGGPLANT AND PEPPER SPREAD



Roasted Eggplant and Pepper Spread image

Roasted Eggplant and Pepper Spread (Zacusca) - the most delicious vegetable spread. Worth the effort, this is the perfect snack or appetizer that's extremely popular in Eastern Europe!

Provided by Joanna Cismaru

Categories     Appetizer     Snack

Time 6h30m

Number Of Ingredients 9

5 1/2 pounds eggplant (grilled until charred)
4 1/2 pounds capia peppers (or red bell peppers, grilled until charred)
4 1/2 pounds pimento peppers (grilled until charred)
2 pounds onions (chopped)
3 cups vegetable oil
6 cups tomato sauce
3 tablespoon salt (or to taste)
2 tablespoon black pepper (ground)
5 bay leaves

Steps:

  • Grill Eggplants: To grill the eggplants, make sure to poke holes in them with a knife, so they don't explode! Grill them until soft and charred. They will take a good 30-45 minutes to get a nice char on them. Transfer them to a bowl and let them cool completely. Remove the peel, using a knife - if you've cooked them enough, the peel should come off easily. Try and get them as clean as possible with no char bits on them. Place them in a colander over a bowl and let them drain for a few minutes.
  • Grill the Peppers: Grill the peppers, or roast them in the oven until they are almost completely charred. Let them cool completely. There are a couple ways to remove the peel. You can either peel them under running water or place them in a bowl with about a tbsp of salt. Cover them with a lid and let them rest for about 20 minutes. After 20 minutes the peel should come off quite easily. Peel them and remove all the seeds from them. Also place the peppers in a colander over a bowl and let them drain for a few minutes.
  • Chop: The next step you can do in small batches, depends how big your food processor is! Place some eggplant into the food processor and pulse a few times until the eggplant is finely chopped, but do not pulse it too much, you don't want it to look like a paste. Repeat the same with the peppers.
  • Cook Onions: In a very large pot heat the oil and add the onions. Cook the onions until soft, make sure not to burn them. They should just start to change color.
  • Add Ingredients & Cook: Carefully add the eggplant and peppers and stir using a wooden spoon. Next, add tomato sauce, then add the salt, black pepper and bay leaves. This will require 3 hours of cooking over low to medium heat, stirring occasionally (I stirred every 10 minutes, just so that it doesn't stick to the bottom).
  • Prep The Jars: Wash the jars with soap in scalding water. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water.Bring water to a boil and boil jars, covered, 15 minutes from time steam emerges from pot. Turn off the heat and let them stand in hot water.
  • Place Jars in Oven: Just before the spread is ready to be canned, place the jars (lids off) in the oven at 350F degrees for 10 minutes.
  • Fill The Jars: Take them out and carefully fill the jars with zacusca, leaving about an inch left from the top. Place the lid onto the rim and, using one finger to hold the lid securely, twist on the screw band until it's tight.
  • Finish And Let The Jars Cool: Once this is done with all the jars, place them back in the oven and continue baking for another 15 minutes; after which you can turn off the oven, and let them cool in there for a few hours.

Nutrition Facts : ServingSize 0.5 cup, Calories 229 kcal, Carbohydrate 12 g, Protein 2 g, Fat 21 g, SaturatedFat 16 g, Sodium 887 mg, Fiber 4 g, Sugar 8 g

ZACUSCA RECIPE - ROMANIAN ROASTED EGGPLANT AND RED PEPPER SPREAD



Zacusca Recipe - Romanian Roasted Eggplant and Red Pepper Spread image

Zacusca is a Romanian vegetable spread made primarily from roasted eggplant and red peppers. It is popularly served as a spread on bread, but also as a relish for meats. Learn how to make it with Chili Pepper Madness.

Provided by Mike Hultquist

Categories     Appetizer     Main Course     sauce

Number Of Ingredients 10

2 medium eggplants (aka aubergines)
4 large red bell peppers
1 tablespoon olive oil
1 medium white onion (chopped)
2 jalapeno peppers (optional, or use a serrano pepper or 2 for a spicier version)
1 pound fresh tomatoes (diced (canned tomatoes are good, too, or even tomato sauce))
½ cup sunflower oil (you can use olive oil or other vegetable oil)
1 bay leaf
1 tablespoon honey (optional)
Salt and pepper to taste (I use about 1 teaspoon each)

Steps:

  • Poke the eggplant flesh in several places with a knife (this allows steam to escape when cooking).
  • Remove the stems from the peppers and core them. Slice them in half lengthwise.
  • FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Set the eggplant and red peppers (skin sides uonto the grates and close the lid. Grill 20 minutes, or until the red pepper skins bubble up and char. Remove them. Continue to grill the eggplant, flipping every few minutes to get an even char on the skins and the flesh is softened up, another 20 minutes or so. Remove from heat.
  • FOR BAKING: Set the eggplant and red peppers onto a large foil-lined baking sheet.
  • Heat oven to 400 degrees and bake the egglplant and peppers for 20 minutes, until the pepper skins char and bubble up. Remove the peppers and flip the eggplants. Continue to roast until the eggplants soften and blacken, another 20-25 minutes. Remove from heat.
  • When the peppers and eggplant are done, remove the pepper skins and discard them. Set them aside for now, covered.
  • Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh into a strainer and sprinkle with salt. Let the liquids drain out for 1 hour.
  • Add the drained eggplant and chili peppers to a blender or food processor and process until chunky.
  • Heat 1 tablespoon of oil in a large pan and add the onion and jalapeno peppers (and/or serrano peppers, if you're using them). Cook for 5 minutes, stirring, until everything softens up.
  • Add the processed eggplant and red peppers, fresh or canned tomatoes, sunflower oil, honey (if using), and salt and pepper. Bring to a quick boil, then reduce the heat. Simmer for at least 30 minutes, or until everything breaks down and combines into a thicker spread to your preferred thickness. I like to simmer 60-90 minutes to develop more flavor. If it dries out too much, add in a few tablespoons of water.
  • Remove the bay leaf and adjust for salt and pepper.

Nutrition Facts : ServingSize 0.25 cup, Calories 69 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 2 g, Sugar 4 g

ZACUSCA



Zacusca image

This is a versatile recipe that my friend Alexandrina gave to me. I adored this recipe from the first time I tried it. It is a Romanian recipe that she brought back from her homeland. It can be served as an appetizer on crackers, as a lunch on bagette or it can be served with pasta as an evening meal. She makes it at harvest time (August/September) and in a large quantity to freeze for future use. According to her, it isn't quite the same when made in small batches!

Provided by Kim A. Heaphy

Categories     Lunch/Snacks

Time 2h

Yield 35 serving(s)

Number Of Ingredients 8

15 green bell peppers
30 red bell peppers
15 eggplants, young and tender
5 kg tomatoes
2 kg portabella mushrooms
1 1/2 kg onions
500 ml oil
5 ml salt

Steps:

  • Chop and boil tomatoes then strain to remove skins.
  • On a barbeque, roast the eggplants and bell peppers whole, set aside to cool. Once cooled, peel and drain them. Remove the core and all seeds from the peppers and then julienne them.
  • Chop the eggplants.
  • Sauté the chopped onions in the oil until softened. Add the chopped eggplants, julienne peppers and bell peppers, as well as the juice from 4 kg boiled and strained tomatoes. Add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper (or to taste).
  • Cool and package into useable sizes.

Tips:

  • Choose ripe, in-season vegetables: The quality of your vegetables will greatly impact the final flavor of your zacusca, so make sure to use the best you can find. Look for vegetables that are firm, brightly colored, and free of blemishes.
  • Roast the vegetables: Roasting the vegetables intensifies their flavor and gives them a slightly smoky taste. You can roast them in the oven or on a grill.
  • Use a food processor or blender: A food processor or blender will help you to quickly and easily puree the vegetables. If you don't have one, you can also use a potato masher or a fork.
  • Cook the zacusca over low heat: Cooking the zacusca over low heat allows the flavors to meld and develop. Stir it frequently to prevent it from sticking to the bottom of the pot.
  • Adjust the seasonings to your taste: The amount of garlic, salt, and pepper you add to your zacusca is up to you. Taste it as you cook and adjust the seasonings accordingly.

Conclusion:

Zacusca is a delicious and versatile dish that can be enjoyed as an appetizer, a side dish, or a main course. It's also a great way to use up leftover vegetables. With its smoky flavor and rich texture, zacusca is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give zacusca a try!

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