I don’t think there is a more iconic spread than the Romanian zacusca. And there is no Romanian who don’t like it – if they say they don’t they are either lying or didn’t grow up in a traditional Romanian household. This Romanian Zacusca recipe belongs to my mom and is the same one I grew up with. I still remember the mountains of aubergines and peppers in the kitchen, in the early days of September. The constant turning of the aubergines over the stovetop’s fire, and the smell – oh that sweet, sweet smell of charred vegetable skins. It took the entire day to make Zacusca, but it was so worth it, as we had it for the whole of the winter. This affordable spread would go into our sandwiches, for school, and it would accompany our weekend dinners. If you don’t know, in Romania, bread is king and it’s eaten with everything. Again, if you don’t eat bread you are weird.
Making zacusca is a process – but not a complicated one. It however brings the entire family together in the kitchen, everyone helping with something: cleaning the aubergines, peeling the peppers, chopping the vegetables, or mixing in the pots, making sure nothing sticks to the bottom. Zacusca is just iconic!
Ingredients Needed For the Romanian Zacusca Recipe
To make Romanian Zacusca, you will need a few key ingredients that come together to create this flavourful spread. The main ingredients are aubergines (eggplants) and pointy peppers, which are roasted to bring out their natural sweetness and deepen their flavours. Onions add a savoury base, while tomato paste gives the zacusca a rich, tangy taste. Bay leaves, salt, and black pepper are used to season the dish, and vegetable oil helps to sauté the onions and bring everything together. These simple ingredients, when combined, create a dish that is much more than the sum of its parts.
How to Make Romanian Zacusca
Start by pricking the aubergines and pointy peppers with a fork to prevent them from bursting during roasting. Place them on a baking tray and roast in the oven at 200°C (390°F) for about 40 minutes, turning halfway through to ensure even cooking. The vegetables should become soft and slightly charred.
If you have a barbecue, roast the vegetables on it, over an open flame. The other alternative, which my mom used to use when she was making this recipe, was to roast the aubergines directly over the cooker’s flame. As my house doesn’t have gas, I had to bake the aubergines and the peppers.
After roasting, transfer the peppers to a bowl and cover with a plate to allow them to sweat for 30 minutes. This will make peeling easier. Peel both the peppers and aubergines, then chop them finely. We usually use a wooden board and a large knife to chop. For the aubergines, let them drain in a colander for about 30 minutes to remove excess moisture.
In a large pan, heat 150 ml of vegetable oil over medium heat. Add the chopped onions and sauté for 5-6 minutes, or until they become translucent and soft.
Add the chopped aubergines, peppers, 320 ml of tomato paste, 3 bay leaves, 1 tsp of salt, and 1 tsp of black pepper to the pan. Mix well, reduce the heat to low, and simmer for about an hour. Stir frequently to prevent the zacusca from sticking to the bottom of the pan.
While the zacusca is simmering, sterilize your jars. Wash them and their lids thoroughly with dish soap, or run them through the dishwasher. Place the wet jars and lids on a tray in a cold oven. Turn the heat to 150°C (300°F) and leave them to dry for 12-15 minutes. Carefully remove them from the oven and prepare for filling.
Once the zacusca has simmered and thickened, remove it from the heat. Place the sterilized jars on a metal surface so they don’t crack and carefully fill them with the hot zacusca. Seal each jar tightly with a lid and wrap them in a thick blanket. Let the jars cool down slowly.
After the jars have completely cooled, store them in your pantry. Properly sealed, the zacusca will last throughout the winter, ready to be enjoyed whenever you need a taste of summer.
Notes and Tips:
- If you have access to a barbecue or open fire, grilling the aubergines and peppers will add a smoky flavour that is traditional in Romanian zacusca. However, if that’s not possible, roasting them in the oven is a great alternative. We don’t all live in an ideal world.
- Always prick the aubergines and peppers before roasting to prevent them from exploding in the oven.
- As the zacusca simmers, be sure to stir it frequently. This prevents sticking to the bottom of the pot.
- Properly sterilizing the jars is crucial for safe canning. This prevents any contamination and ensures that your zacusca will keep for several months.
- If you don’t have the Romanian tomato paste (which we call bulion), you can replace it with tomato passata.
- Pick aubergines that are long and thin so they roast evenly. This is a trick that my grandma taught me.
Romanian Zacusca Recipe
Ingredients
- 3 aubergines
- 2 pointy red peppers
- 4 onions
- 310 ml tomato bulion or pasata
- 3 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 150 ml vegetable oil
Instructions
- Start by roasting the aubergines and the peppers.
- Prick the aubergines and the peppers with a fork.
- Place them on a baking tray and roast in the oven for 40 minutes, turning halfway.
- Transfer the roasted peppers to a bowl and cover with a plate for 30 minutes to sweat.
- Peel the aubergines and let them drain for 30 minutes.
- Peel and finely chop the peppers.
- Finely chop the drained aubergines.
- Heat the oil in a large pan over medium heat.
- Sauté the chopped onions for 5-6 minutes until translucent.
- Add the chopped aubergines, peppers, tomato paste, bay leaves, salt, and pepper.
- Reduce heat to low and simmer for one hour, stirring frequently to prevent sticking.
- Meanwhile, sterilise the jars.
- Thoroughly wash the jars and lids with soap and water (or use a dishwasher).
- Place the wet jars and lids on a tray in a cold oven.
- Heat the oven to 150°C and leave for 12-15 minutes until water droplets evaporate.
- Carefully remove the sterilized jars and prepare them for filling.
- Place the sterilized jars on a metal surface.
- Fill the hot jars with the hot Zacusca mixture and secure the lids tightly.
- Wrap the filled jars in a thick blanket or tea towel to slow the cooling process.
- Once completely cooled, transfer to your pantry for storage.
- Enjoy your homemade zacusca throughout the winter months.
FAQ:
How do I know when the Zacusca is ready?
The zacusca is ready when it has thickened and the vegetables have fully integrated into a spreadable consistency. It should have a rich, deep colour and a concentrated flavour.
How long does Zacusca last once opened?
Once opened, zacusca should be stored in the refrigerator and consumed within a week.
What can I serve with Zacusca?
Zacusca is often served on bread as an appetiser, especially on the Christmas dinner table, but it is also a great sandwich filler. I often had sandwiches filled with zacusca in my lunch box at school.
For more traditional Romanian recipes, check out my recommendations below:
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