Eggplant and Red Pepper Spread (Zacuscă)
Are you looking for a delectable and unique spread to tantalize your taste buds? Then try out this traditional Bulgarian recipe of eggplant and red pepper spread, known as Zacuscă! This smoky delicious dish is served either cold or hot, allowing you to choose the method that best suits your palate. With its combination of rich flavors, it's sure to become an instant favorite in any household.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Dip
Cuisine Romanian
Let's gather the ingredients!
- 1½ pounds eggplants cut in half, lengthwise
- 1 pound red bell peppers
- ½ cup olive oil
- ½ pound onions thinly sliced
- 1 tsp kosher salt
- 1 cup tomato sauce
- 2 bay leaves
- ½ tsp black pepper ground
- ½ tbsp granulated sugar
Let's Begin!
Preheat the oven to 400°F, then line a baking sheet with parchment paper.
Place the bell peppers and eggplants (cut side down) on the baking sheet. Roast them in the oven for 20 minutes until the eggplant is soft and the bell peppers are blackened.
While the vegetables are roasting, Saute the onions with 2 tbsp of oil in a large heavy pan over medium heat until lightly caramelized. Add the remaining oil and season with salt.
Once the eggplants and peppers are cooked, remove them from the oven, and set aside for a few minutes until cool enough to handle. Scoop out the eggplant flesh, and add it to the pan with the onions.
Cut the peppers in half, remove the skins and innards, and place into a food processor. Pulse for a few seconds, just enough to break up the flesh.
Add the peppers, tomato sauce, bay leaves, sugar, and ground black pepper. Mix well, and taste. Adjust seasoning to taste.
Increase the heat, and bring the zacuscă to a boil, then immediately reduce the heat, and simmer for about 35 minutes while stirring every 5 minutes to prevent burning on the bottom.
Serve warm or cold, and enjoy with family and friends!
Keyword Bell Peppers, Eggplant, Healthy, Red Pepper, Romania, Spread, Vegan