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4.6 from 16 votes

Roasted Eggplant and Pepper Spread (Zacusca)

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By: Joanna Cismaru •8/22/22 34 Comments

This post may contain affiliate links. Please read my disclosure policy.

Roasted Eggplant and Pepper Spread (Zacusca) – the most delicious vegetable spread. Worth the effort, this is the perfect snack or appetizer that’s extremely popular in Eastern Europe!

roasted eggplant and pepper spread in a jar with a wooden spoon inside surrounded by sliced of bread with zacusca
Table of Contents Open
  • The Best Roasted Eggplant And Pepper Spread Recipe
  • What is Zacusca?
  • Get Grilling
  • Ingredients You’ll Need
  • How To Make Roasted Eggplant And Pepper Spread
    • Prep Ingredients
    • Make the spread
  • Sterilizing your jars
  • Double down
  • How to serve
  • How to store
  • Did you like this recipe? Try these!
  • Roasted Eggplant and Pepper Spread
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Roasted Eggplant And Pepper Spread Recipe

I am so excited to share this recipe with you – Roasted Eggplant and Pepper Spread, or as we call it in Romania, Zacusca! As a little girl, I grew up eating this vegetable spread and now it’s one of my favorite snacks. I do have to confess, as a child I used to hate it, because of course, like most children – I hated vegetables. However, as I got older, I definitely smartened up and realized what I was missing!

Although it may be a labor of love, every minute spent making this delicious recipe is worth it. Freshly roasted eggplant and a mix of capia and pimento peppers are blended together with tomato sauce and simple spices creating a boldly flavored, distinctive and exquisite vegetable spread. It truly is delicious!

a hand holding a slice of bread with  roasted eggplant and pepper spread

What is Zacusca?

If you’ve never heard of this vegetable spread, let me tell you now – it’s unbelievable. Zacusca is the Romanian word, and this spread is pretty popular in Eastern Europe. There are two different types of peppers used here, capia peppers and pimento peppers! You can find these in abundance at farmers markets during the fall season.

This recipe is my mother’s, which I have modified just a tiny bit. My mom’s recipe calls for almost double the oil and double the salt I have listed. I wanted to make my recipe a bit healthier by reducing the oil and salt to see if there was a noticeable difference, and I’m proud to say there wasn’t any at all – still tastes just like my mom’s!

a few slices of baguette some with roasted eggplant and pepper spread on them on a cutting board

Get Grilling

Most of the work involves roasting the veggies. You can either grill them, or use your oven. I have done both, and either works, the grilling does give them a bit of a smoky flavor, so if you like that, use your grill.

You want to grill all the eggplants and peppers until they are charred, then remove the skin and the seeds from the peppers. This is probably the most time consuming step, but once it’s done, you’re pretty much home free! All that’s left to do is to cook the spread and sterilize the jars (read the section below for a step by step how to!).

Ingredients You’ll Need

overhead shot of all the ingredients needed to make zacusca

Keep scrolling down to the printable recipe card for a list of FULL ingredients amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Eggplants – Grilled or baked until charred.
  • Capia Peppers – Red bell peppers work as well, grilled until charred.
  • Pimento Peppers – grilled until charred.
  • Onions – Chopped.
  • Vegetable Oil – You want a mild flavor oil so a vegetable oil is best, like canola or sunflower oil. I wouldn’t use olive oil because it’s too strong tasting.
  • Tomato Sauce – Use your preference.
  • Salt & Pepper – I have also cut down the salt in half from my mom’s original recipe but taste it and adjust to your taste.
  • Bay Leaves – For deep flavor.

How To Make Roasted Eggplant And Pepper Spread

detailed process shots showing 2 different options to peel roasted peppers

Prep Ingredients

  1. Grill Eggplants: To grill the eggplants, make sure to poke holes in them with a knife, so they don’t explode! Grill them until soft and charred. They will take a good 30-45 minutes to get a nice char on them. Transfer them to a bowl and let them cool completely. Remove the peel, using a knife – if you’ve cooked them enough, the peel should come off easily. Try and get them as clean as possible with no char bits on them. Place them in a colander over a bowl and let them drain for a few minutes.
  2. Grill the Peppers: Grill the peppers, or roast them in the oven until they are almost completely charred. Let them cool completely. There are a couple ways to remove the peel. You can either peel them under running water or place them in a bowl with about a tbsp of salt. Cover them with a lid and let them rest for about 20 minutes. After 20 minutes the peel should come off quite easily. Peel them and remove all the seeds from them. Also place the peppers in a colander over a bowl and let them drain for a few minutes.
  3. Chop: The next step you can do in small batches, depends how big your food processor is! Place some eggplant into the food processor and pulse a few times until the eggplant is finely chopped, but do not pulse it too much, you don’t want it to look like a paste. Repeat the same with the peppers.
detailed process shots showing how to peel roasted peppers and eggplants

Make the spread

  1. Cook Onions: In a very large pot heat the oil and add the onions. Cook the onions until soft, make sure not to burn them. They should just start to change color.
  2. Add Ingredients & Cook: Carefully add the eggplant and peppers and stir using a wooden spoon. Next, add tomato sauce, then add the salt, black pepper and bay leaves. This will require 3 hours of cooking over low to medium heat, stirring occasionally (I stirred every 10 minutes, just so that it doesn’t stick to the bottom).

In the meantime, sterilize your jars! (read below)

detailed process shots showing how to make roasted eggplant and pepper spread (zacusca)

Sterilizing your jars

The sterilizing technique here is my dad’s, so if you have another way you prefer – feel free to use it!

  1. Wash the jars with soap in scalding water. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water.Bring water to a boil and boil jars, covered, 15 minutes from time steam emerges from pot. Turn off the heat and let them stand in hot water.
  2. Just before the spread is ready to be canned, place the jars (lids off) in the oven at 350F degrees for 10 minutes.
  3. Take them out and carefully fill the jars with zacusca, leaving about an inch left from the top. Place the lid onto the rim and, using one finger to hold the lid securely, twist on the screw band until it’s tight.
  4. Once this is done with all the jars, place them back in the oven and continue baking for another 15 minutes; after which you can turn off the oven, and let them cool in there for a few hours.
overhead shot of 9 jars filled with freshly made zacusca in a roasting pan

Double down

One thing I’d like to mention here is that the quantities listed in the recipe is what you need after the eggplants and peppers have been roasted and cleaned – not before! To get 5.5 lbs of roasted eggplant, you should double that when you purchase them, same with the peppers.

You can also cut down the recipe, the quantities provided will produce 12, 500ml jars of each. On the plus side, if you end up with more eggplant than needed, you can always use it to make my delicious eggplant salad or just simply add it all to this recipe, it is a very forgiving recipe! Also, if you have leftover roasted peppers, use them to make roasted peppers with garlic sauce, it’s to die for, or again just add it to this recipe.

overhead shot of a jar of zacusca on a cutting board surrounded by a few slices of baguette some with the spread on them

How to serve

In my house, we usually eat it on bread – just like you see in the pictures! It’s meant as a snack or an appetizer, but you can use it as a relish for meats, a sandwich spread, in pasta, or for whatever you see fit!

How to store

Zacusca is usually made in large batches – perfect for canning or jarring for preserving! You can store the spread in your pantry for your family to enjoy all year long.

Keep the jar refrigerated after opening.

3 slices of baguette on a cutting board with zacusca spread on them

Did you like this recipe? Try these!

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  • Plum Dumplings (Galuste cu Prune)
  • Best Ever Spinach Dip
  • Pasca – Romanian Easter Bread
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  • Grilled Eggplant

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

3 slices of baguette on a cutting board with zacusca spread on them
Print
4.63 from 16 votes

Roasted Eggplant and Pepper Spread

Prep 3 hours
Cook 3 hours 30 minutes
Total 6 hours 30 minutes
Rate Recipe
Roasted Eggplant and Pepper Spread (Zacusca) – the most delicious vegetable spread. Worth the effort, this is the perfect snack or appetizer that's extremely popular in Eastern Europe!
48

Ingredients

  • 5 1/2 pounds eggplant (grilled until charred)
  • 4 1/2 pounds capia peppers (or red bell peppers, grilled until charred)
  • 4 1/2 pounds pimento peppers (grilled until charred)
  • 2 pounds onions (chopped)
  • 3 cups vegetable oil
  • 6 cups tomato sauce
  • 3 tablespoon salt (or to taste)
  • 2 tablespoon black pepper (ground)
  • 5 bay leaves

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Prep Ingredients

  • Grill Eggplants: To grill the eggplants, make sure to poke holes in them with a knife, so they don’t explode! Grill them until soft and charred. They will take a good 30-45 minutes to get a nice char on them. Transfer them to a bowl and let them cool completely. Remove the peel, using a knife – if you’ve cooked them enough, the peel should come off easily. Try and get them as clean as possible with no char bits on them. Place them in a colander over a bowl and let them drain for a few minutes.
  • Grill the Peppers: Grill the peppers, or roast them in the oven until they are almost completely charred. Let them cool completely. There are a couple ways to remove the peel. You can either peel them under running water or place them in a bowl with about a tbsp of salt. Cover them with a lid and let them rest for about 20 minutes. After 20 minutes the peel should come off quite easily. Peel them and remove all the seeds from them. Also place the peppers in a colander over a bowl and let them drain for a few minutes.
  • Chop: The next step you can do in small batches, depends how big your food processor is! Place some eggplant into the food processor and pulse a few times until the eggplant is finely chopped, but do not pulse it too much, you don’t want it to look like a paste. Repeat the same with the peppers.

Make The Spread

  • Cook Onions: In a very large pot heat the oil and add the onions. Cook the onions until soft, make sure not to burn them. They should just start to change color.
  • Add Ingredients & Cook: Carefully add the eggplant and peppers and stir using a wooden spoon. Next, add tomato sauce, then add the salt, black pepper and bay leaves. This will require 3 hours of cooking over low to medium heat, stirring occasionally (I stirred every 10 minutes, just so that it doesn’t stick to the bottom).

Sterilize Jars

  • Prep The Jars: Wash the jars with soap in scalding water. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water.Bring water to a boil and boil jars, covered, 15 minutes from time steam emerges from pot. Turn off the heat and let them stand in hot water.
  • Place Jars in Oven: Just before the spread is ready to be canned, place the jars (lids off) in the oven at 350F degrees for 10 minutes.
  • Fill The Jars: Take them out and carefully fill the jars with zacusca, leaving about an inch left from the top. Place the lid onto the rim and, using one finger to hold the lid securely, twist on the screw band until it’s tight.
  • Finish And Let The Jars Cool: Once this is done with all the jars, place them back in the oven and continue baking for another 15 minutes; after which you can turn off the oven, and let them cool in there for a few hours.

Equipment

  • 9 Cup Food Processor

Notes

  1. The quantities listed in the recipe is what you need after the eggplants and peppers have been roasted and cleaned – not before! To get 5.5 lbs of roasted eggplant, you should probably double that when you purchase them, same with the peppers. If you forget this, don’t worry, you’ll just end up with less spread, this recipe is very forgiving.
  2. This recipe will fill 12 jars (500ml each).
  3. Nutritional information is based on 1/4 cup. 

Nutrition Information

Serving: 0.5cupCalories: 229kcal (11%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 21g (32%)Saturated Fat: 16g (100%)Sodium: 887mg (39%)Potassium: 430mg (12%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 2804IU (56%)Vitamin C: 113mg (137%)Calcium: 21mg (2%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

3 slices of baguette on a cutting board with zacusca spread on them

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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34 Comments
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Marlene Wilkins
Marlene Wilkins
Posted: 1 year ago

Thank you Jo – Just love peppers and in a spread, fabulous!

0
Reply
Terri Butoi
Terri Butoi
Posted: 1 year ago

5 stars
Great recipe! I quartered the recipe and used red and yellow bell peppers. My Romanian husband says it “tastes like the real thing”! Very high compliment. I really appreciated the comment at the end that the quantities of eggplant and peppers are after roasted and cleaned. Thank you, Jo.
I often use your Romanian recipes since they are written in English and quite authentic.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Terri Butoi
Posted: 1 year ago

Thanks, Terri! I’m so glad you’re enjoying my recipes!

0
Reply
Diana
Diana
Posted: 1 year ago

oh, I’m so making this tomorrow! I LOVE zacusca! I’m half Romanian and my Romanian grandmother used to make it every fall and store many jars for the winter. it was delicious ♡♡ I’ve seen some Eastern European type of zacusca in stores but they didn’t taste too good.
thanks for sharing the recipe 😀

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Diana
Posted: 1 year ago

You are more than welcome! It’s my favorite!! 🙂

0
Reply
Confused Person
Confused Person
Posted: 2 years ago

What temperature do you roast the eggplants and bell peppers at?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Confused Person
Posted: 2 years ago

If you roast them in the oven, I usually do them at 400F, just make sure to poke holes in the eggplants, otherwise they might explode. 🙂

0
Reply
jelenko
jelenko
Posted: 2 years ago

In Serbia we call it AJVAR.

0
Reply
Irene Marquez
Irene Marquez
Posted: 2 years ago

This sounds a lot like Ayvar. I think this is what is called in the Balkans. It’s very easy to buy in Germany, but I’d like to try it. Thanks for the recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Irene Marquez
Posted: 2 years ago

Yes, it’s quite similar.

0
Reply
Suzanna
Suzanna
Posted: 2 years ago

I love Zakuszka!! And put it down every single year. I’m not Romanian (Hungarian) but have a friend from Transylvania that introduced me to this delight many years ago. I realize there are as many ways to make this as there are kitchens, and I’m sure they’re all wonderful. I use pimento peppers exclusively and don’t saute my onions at all. Also, I use canned tomatoes, drained. I was told never to use a metal knife on the eggplant to preserve its colour and to keep it from getting bitter. I have a large plastic knife that I hack the eggplant with until it’s almost mush. One more difference, I grind everything (except the eggplant) in a meat grinder. AND I bake in the oven for about 3 hours, stirring only once or twice. In the oven chances of scorching are minimal.so, I guess I do quite a few things differently. 🙂 No matter, it’s all good. I bake crusty French bread, fresh, to eat with the zakuska. This year I made 30 pints, 10 of those will be going as Christmas gifts. Every year I give as gifts and people rave about it. Thank you for posting this in English. Most sites have it in Romanian or Hungarian. It’s nice to see old world traditions passed to newer generations. Even if they don’t speak their mother’s language (or father’s).

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Suzanna
Posted: 2 years ago

Hi Suzanna! That’s what I aim to do with the few traditional recipes I know. 🙂 This is a favorite and yeah whenever I make it, most of them end up as gifts to family and friends, everyone loves it!

0
Reply
Veronica
Veronica
Posted: 2 years ago

An American Romanca here!! I lived in rural Romania during my Peace Corps service and I have a notebook with handwritten recipes that I collected from bunicas but it’s in the attic! We are going to make a small batch of zacusca and salata de vinete today!! I did find it interesting that different regions added different veggies to zacusca…. in zona moldova, mushrooms were often added!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Veronica
Posted: 2 years ago

Hi Veronica! Yeah, I know they all make it differently, same with salata de vinete. 🙂

0
Reply
Peter
Peter
Posted: 3 years ago

5 stars
Fabulous recipe that my wife said was just like she remembered from her childhood. The only change I made was to add 1 cup of apple cider vinegar to bring the pH a bit lower. Since eggplant and peppers are close to neutral pH, I wanted to be sure to get the pH below the critical level for bacteria (botulism). I suspect the tomato sauce would get it close, but I wanted to be more certain.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Peter
Posted: 3 years ago

I’m so glad you like this! 🙂

0
Reply
Emilia Dragne
Emilia Dragne
Posted: 4 years ago

5 stars
Thank you very much, I was looking for a zakuska recipe to recommend it to my friends in USA. I’m not sure what a serving is? 2 tbsp maybe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Emilia Dragne
Posted: 4 years ago

Well, basically this will produce 12 jars and I calculated it based on 4 servings per jar, so that’s about 1/4 of a jar per serving. I never just eat 2 tbsp. 🙂

0
Reply
Kelly
Kelly
Posted: 6 years ago

I ate this a long time ago and never found the perfect recipe. I’ll gonna make it soon but I will be cutting the recipe in half coz that’s a lot for 2 people. I hope it works and do you recommend doing anything if i cut it in half?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelly
Posted: 6 years ago

No, I don’t think anything different is necessary, good luck with it!

0
Reply
klaudia
klaudia
Posted: 7 years ago

5 stars
Jo,
Sper ca inca stii romana 🙂
Cautam de zor o reteta de zacusca, de cand sunt in SUA nu am mai mancat si era una dintre preparatele mele preferate. Iti multumesc din suflet pentru reteta si evident, am s-o incerc in weekend-ul asta. Te imbratisez cu drag si ma bucur ca asm dat de blogul tau!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  klaudia
Posted: 7 years ago

Da bineinteles ca inca mai stiu romana. 🙂 Imi pare foarte bine ca ai dat de blogul meu. Sper sa incerci zacusca mea, e foarte buna. 🙂

0
Reply
klaudia
klaudia
Reply to  Joanna Cismaru
Posted: 7 years ago

Esti minunata!
Iti las un mesaj aici dupa ce o fac sa-ti spun cum a fost. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  klaudia
Posted: 7 years ago

Abia astept! 🙂

0
Reply
simona
simona
Posted: 8 years ago

Hi Jo, you have another great recipe here! It’s really similar to how we make it, but i cut down on the oil as well. What is it with Romanian mothers and oil? 😉 I was wondering if you’ve ever tried making a version of zacusca with zucchini in it? Tis the season for zucchini over abundance and I’m always looking for recipes to incorporate it into. Thanks again for your site. I’ve enjoyed many recipes on here and I’ve pinned many more to try. I really appreciate all the work you put into sharing these recipes with us. Enjoy your weekend!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  simona
Posted: 8 years ago

Hi Simona!
I have to say I’ve never tried zacusca with zucchini. Yes zucchini season is upon us but honestly I never even heard of it. I’ll have to look into it or ask my mom or mother in law. You have a great weekend as well. 🙂

0
Reply
MaRie
MaRie
Posted: 9 years ago

You forgot to leave the instructions on when to put the tomato sauce, but I assumed it was when you added in the eggplant/peppers. I have been dying to make this since I saw it on Pinterest but seeing it’s offseason for pimento peppers I just doubled the red peppers. It’s amazing. I can’t imagine how yummy it will be with the pimento peppers next year. Awesome recipe!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  MaRie
Posted: 9 years ago

You’re right Marie, right after the eggplant and the peppers. You will love it with pimento peppers! 🙂

0
Reply
Ivana
Ivana
Posted: 9 years ago

In Serbia, we call this spread ajvar. It is usually made with eggplant and peppers, but in the south, where the peppers are plentiful. they make it only with peppers. This is one of my favourite spreads, and I can eat it all day long. It is beautiful with some roasted potatoes, cheese and bacon. Yum! I made it with my grandma a few years ago, and I must say that it is a lot of work. We made around 30 jars, and used more than 100 kg of peppers and around 20 kg of eggplant. After 12 hours of peeling the peppers, I was exhausted. In Serbia, we don’t use onions or tomato sauce.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ivana
Posted: 9 years ago

LOL, 100 kg of peppers? Oh my! I know I was exhausted after making 12 jars. I’ve never tried it with peppers only but I can only imagine I’d love it, because I’m not really an eggplant fan. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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