Zacusca (smoky Eggplant Dip)
Zacusca is a traditional Romanian spread made with roasted eggplant, bell peppers, and tomatoes. It's a smoky, savory dip that is perfect for spreading on bread or crackers.
Ingredients
- 2 large eggplants
- 2 red bell peppers
- 4 tomatoes
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup sunflower oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Place the eggplants, bell peppers, and tomatoes on a baking sheet. Roast in the oven for 45 minutes, or until the skins are charred and the vegetables are soft.
- Remove the vegetables from the oven and let them cool. Peel the skin off the eggplants, bell peppers, and tomatoes.
- Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Chop the roasted vegetables and add them to the pot. Cook for 10 minutes, stirring occasionally.
- Use a potato masher to mash the vegetables to your desired consistency. Season with salt and pepper to taste.
- Transfer the zacusca to sterilized jars and seal. Store in the refrigerator for up to 2 weeks.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Baking sheet Large pot Potato masher
Tools
Knife Cutting board Oven
Serving suggestions
Serve zacusca with crusty bread or crackers as an appetizer or snack.
Tips & tricks
For a smokier flavor, you can grill the vegetables instead of roasting them in the oven.
Cost
$8