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Zacuscă with olive oil served, with rich vegetables and mouth-watering colourful ingredients
Vegetable zacuscă with olive oil

Zacuscă with olive oil

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Zacuscă is the Romanian kitchen's 'ajvar': a rich, creamy vegetable spread dominated by the smokiness of roasted aubergine and peppers. Traditionally cooked in large cauldrons in autumn. The secret is patience: it must be cooked slowly ('poached') in oil until the oil rises to the top – this indicates the water has evaporated and the spread will preserve well.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Baking tray (for roasting vegetables)
  • Heavy-bottomed pot

Instructions

1 ✓

Roast the aubergine and peppers whole in the oven or on a grill until the skins turn black. Place in a bag, let cool, then peel off the skins and chop the flesh.

Tip: The charred skin gives the smoky flavour, and the steam in the bag helps the skin peel off easily.
2 ✓

Sauté the finely chopped onion in the oil until soft.

Tip: Do not brown, just soften.
3 ✓

Add the aubergine, peppers, tomatoes, and crushed garlic. Season with salt, pepper, and sugar.

Tip: Sugar balances the acidity of the tomatoes.
4 ✓

Cook over low heat, stirring frequently, for approx. 30-40 minutes until you get a thick cream and the oil starts to separate on top.

Tip: The more water you evaporate, the more intense the flavour.

Recipe FAQ

Why is the aubergine bitter?
The skin or juice can cause this. Prick before roasting, or let the juice drain in a colander after roasting.

Ingredients

  • 500 g Aubergine
  • 2 whole Red Romano Peppers (or Red Peppers)
  • 3 whole Tomatoes (peeled, chopped)
  • 1 whole Red Onion
  • 3 cloves Garlic
  • 4 tbsp Olive Oil
  • 1 tsp Salt
  • 1 pinch Pepper
  • 1 tsp Sugar
  • 2 tbsp Vinegar (optional, to taste)