Zacusca is a delicious Romanian vegetable spread that's perfect for enjoying with bread, as a side dish, or even on its own. This savory and slightly smoky spread is made with roasted eggplants, red peppers, onions, and carrots, all simmered together with tomato juice and seasoned with salt and pepper. It's a versatile recipe that can be enjoyed throughout the year, and it's easy to make in large batches to store for later use.
Ingredients:
Red Peppers - 2.5 Pounds
Eggplants - 2 Pounds
Onion (any type) - 1.5 Pounds
Tomato Juice - 1 Liter
Oil (any oil will work) - 0.5 Liter
Carrots - 1 Pound
Salt - 1 Tablespoon
Pepper - 1 Teaspoon
Directions:
1. Grill the red peppers and eggplants until the skin is browned and peels easily, which should take 15 to 20 minutes for each. Rotate them every five minutes. Once done, place them in a bowl and let them cool down. For the eggplants, make sure to put them in a colander so the juice drains. Discard the eggplant juice.
2. After cooling, peel the skin off the eggplants and red peppers, and discard the skin. For the red peppers, also remove and discard the seeds.
3. Chop the onions and sauté them in olive oil with a pinch of salt until golden. Set aside.
4. Cut the carrots into small pieces and sauté them until soft. Remove and set aside.
5. Using a food processor, blend each vegetable individually to your desired consistency. Some prefer a chunkier texture, while others like it smoother.
Once all the vegetables are blended, add them to a large pot along with the oil, tomato juice, salt, and pepper. Begin cooking over medium heat, stirring frequently.
6. When the vegetables start bubbling, reduce the heat to medium-low. You want to maintain a gentle bubbling.
Tip: Use a splatter screen to cover the pot and prevent splatter. Be careful to avoid getting splashed, as the mixture can be hot and volatile, like a small volcano.
7. Stir the mixture regularly as it cooks. Cook for approximately one hour in total.
8. Allow the zacusca to cool before storing or serving. You can store it in mason jars, keeping some in the fridge for immediate use and freezing the rest for later in the year.
Enjoy your homemade zacusca with bread, as a side dish, or in stews and other recipes!