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.

Zacusca (smoky Eggplant Dip)

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

  1. 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.
  2. Remove the vegetables from the oven and let them cool. Peel the skin off the eggplants, bell peppers, and tomatoes.
  3. Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
  4. Chop the roasted vegetables and add them to the pot. Cook for 10 minutes, stirring occasionally.
  5. Use a potato masher to mash the vegetables to your desired consistency. Season with salt and pepper to taste.
  6. 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