Description
This traditional Eastern European Roasted Eggplant and Pepper Spread (Zacusca) delivers a rich, smoky, and vibrant flavor made from roasted vegetables, tomatoes, and aromatic spices. It is a versatile and wholesome spread perfect as a dip, condiment, or topping for breads and grilled dishes.
Ingredients
Scale
Vegetables
- 2 large eggplants
- 3 red bell peppers
- 3 medium tomatoes, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
Oils
- 3 tablespoons sunflower oil or olive oil
Seasonings
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- Optional: 1 teaspoon chili flakes
Instructions
- Roast the Vegetables: Preheat oven to 400°F (200°C). Place whole eggplants and red bell peppers on a baking sheet and roast for 30-40 minutes, turning occasionally, until skins are charred and vegetables are tender.
- Peel and Dice: Let the roasted vegetables cool. Peel away charred skins, leaving some bits for texture. Dice eggplants and peppers into medium pieces.
- Sauté the Base: Heat sunflower or olive oil in a large skillet. Cook chopped onions until translucent and fragrant, about 5-7 minutes. Add minced garlic and cook for 1 more minute without burning.
- Combine and Simmer: Add diced eggplants, peppers, and chopped tomatoes to the skillet. Add bay leaves, salt, and pepper. Simmer gently over low heat for 45 minutes to 1 hour, stirring occasionally to meld flavors.
- Finalize the Texture: Remove bay leaves. Use a hand blender for a smooth spread or keep chunky per preference. Adjust seasoning, optionally adding a splash of vinegar or pinch of sugar to balance flavors.
Notes
- Roasting vegetables over an open flame or grill adds extra smoky flavor.
- Allow roasted vegetables to steam in a covered bowl after roasting to ease peeling.
- Simmer slowly to deepen flavor and reduce excess liquid.
- Use the freshest vegetables available for the best taste.
- Sterilize storage jars for extended shelf life when preserving the spread.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg