Romania
Zacuscă — Romanian roasted vegetable spread
Roasted eggplant and peppers simmered with onion and tomato paste; a fresh refrigerated batch.
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Romania
Roasted eggplant and peppers simmered with onion and tomato paste; a fresh refrigerated batch.
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Oven or grill · Large heavy pot · Knife · Food-safe storage containers
4 clear steps
Roast the washed eggplants and peppers in an oven or grill until their skins are charred and their flesh is soft. Let cool enough to handle. Peel, remove pepper seeds and chop the flesh into 1–2 cm pieces.
Heat the sunflower oil in a large heavy pot. Cook the onions until golden, stirring to prevent scorching. Add the peppers and cook for about 15 minutes.
Add the eggplant, tomato paste, salt, peppercorns and bay leaves. Simmer gently, stirring often, until the vegetables have formed a thick spread and some oil appears on the surface.
Remove the bay leaves and whole peppercorns before serving. This version is not shelf-stable canned food. Divide into shallow containers, refrigerate within 2 hours and keep refrigerated; use within 3–4 days or freeze.
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