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Romanian Zacusca Recipe
A fabulous, healthy and tasty spread or dip, just perfect with crusty bread or raw veggies.
Servings Prep Time
24oz jar (700ml) 15minutes
Cook Time Passive Time
2hours 1hour
Servings Prep Time
24oz jar (700ml) 15minutes
Cook Time Passive Time
2hours 1hour
Ingredients
Garnish
Instructions
  1. Over an open flame or under a hot electric broiler/grill, grill the eggplants and red bell peppers until the skin is charred. The eggplant must be soft to the touch before you remove from the heat source.
  2. While still hot, peel the charred skin from the eggplants and peppers. Place the eggplant in a colander, sprinkle with salt, cover with kitchen paper and place a heavy weight to facilitate draining. Leave the eggplant for 1 hour. Dice the charred red bell peppers.
  3. Meanwhile, in a deep pan, over a moderate heat, saute the onion in the olive oil. Once the onion has softened, add the cherry tomatoes, stirring occasionally.
  4. After the tomatoes have broken down, add the drained eggplants, red bell peppers, red chili (if using), bay leaf and tomato paste. Add a good pinch of salt and pepper. Once the zacusca comes to a boil, reduce to a low heat and allow to simmer for 1 hour, stirring occasionally. Re-test for seasoning, remove the bay leaf.
  5. If you want a smoother paste, remove from the heat, allow to cool. Place in a blender and pulse or use a stick blender. (It is perfectly acceptable for zacusca to be chunky if you don’t have a blender.) Store in sterilized jar(s) for up to 6 months.
Recipe Notes

We were fortunate to spend two weeks touring Romania as part of #ExperienceRomania.  The tour was organized for members of the media by a group of passionate volunteers working to increase awareness of Romania and promote tourism in the country. 

If you have any questions about things to do in Romania, please leave a comment below (no URL is required.)

 

https://compassandfork.com/recipe/easy-romanian-zacusca-recipe/
https://compassandfork.com/recipe/easy-romanian-zacusca-recipe/