Zacusca Recipe - Romanian Eggplant Spread

4.63 from 8 votes

The Zacusca recipe, or Romanian vegan vegetable spread with eggplants and peppers, is one of the most popular Romanian recipes.

Prep Time1

Cook Time1 15

Total Time2 15

Course: Preserves and Canning Recipes

Cuisine: Romanian

Servings: -5 jars

Calories: 573kcal

Author: Adina

Grill the eggplants on a hot grill until their skin blackens all over and they are very soft. Grill the bell peppers until their skin blisters and blackens.
4 medium aubergines + 6 large red bell peppers
Stovetop method (only possible if you have gas burners). Cover the stove's surface with aluminum foil to protect it. Prick the eggplants all over with a fork. "Burn" the eggplants and the red peppers directly on the flame, turning often with tongs. Burning a medium eggplant takes about 10-15 minutes. The cooking time for the peppers is even shorter.
Oven method: Place the vegetables on baking sheets lined with parchment paper and place them in the hot oven at 400°F/ 200°C for about 20-30 minutes for the bell peppers and about 40 minutes for the eggplants, turning the veggies about 3 times in the meantime. Don't take them out before they are really soft.
Cool vegetables: Once cooked, cover the vegetables with plastic foil. This procedure makes the peeling easier. Let them cool completely.
Peel carefully, removing the seeds from the peppers as well, chop very roughly, and keep them separated.
Drain vegetables: Place the eggplants in a sieve and let drain well for 1 or 2 hours. Let the peppers stand in another bowl and make sure to reserve the juices they release.

Cook onions: Chop the onions. Heat the oil in a large pan and cook the onions until translucent.
2 large onions + 120 ml vegetable oil/ ½ cup
Add the roughly chopped eggplants and red bell peppers, pureed tomatoes, bay leaves, peppercorns, and salt. Add about 300 ml/ 1 ½ cups water and the released juices from the peppers as well; the mixtures should not be too dry.
300 ml/ 1 ½ cups water + 500 g pureed tomatoes/ 2¼ + 20 black peppercorns + 4 bay leaves
Cook everything on a very low flame for about 1 ½ hours, stirring regularly.
Adjust the taste with salt and honey. You might need a bit more honey, depending on how sweet the peppers and the tomatoes were.
1½-2 tablespoons fine sea salt + 2 teaspoons honey
Blend the vegetables roughly (there should still be small bits in the zacusca; it should not turn into a paste) with a hand-held mixer.

Sterilize your jars while the spread is cooking.
Canner: Pour everything into the jars, close with the lids, and can in a water bath canner for 20-25 minutes.
Can without a canner: Place a folded kitchen towel on the bottom of a large pot. Put the jars on the towel making sure they don't touch each other, then pour enough hot water to cover them. Let everything come to a boil again, then boil the jars for 20 to 25 minutes.
Remove the jars from the water immediately (using a jar lifter and mitts) and let cool at room temperature.
Store: Keep the jars on shelves in the cellar or a colder room.

Tomatoes: Simple, pureed tomatoes with no sugar or salt added. Not tomato paste/concentrate or tomato sauce.
Neutral-tasting oil like canola or mild sunflower oil. Not olive olive.