Zacusca

Experience the vibrant flavors of Eastern European cuisine with Zacusca, a smoky eggplant and roasted red pepper spread. Perfect for a cozy gathering or as a delightful appetizer at your next brunch.

• 2 kg eggplants
• 1 kg red bell peppers
• 500 g onions
• 200 ml sunflower oil
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp vinegar
• 1 bunch parsley

Method

1. 1

   Start by grilling the eggplants and red bell peppers until the skins are charred. Once done, place them in a covered bowl to steam for about 15 minutes.

2. 2

   Peel the grilled eggplants and peppers, removing the skins and seeds. Chop them finely or blend them if you prefer a smoother texture.

3. 3

   In a large pan, heat the sunflower oil over medium heat. Add the finely chopped onions and sauté until they become translucent.

4. 4

   Add the chopped eggplants and peppers to the pan with the onions. Season with salt, black pepper, and vinegar. Stir well to combine all the ingredients.

5. 5

   Let the mixture simmer on low heat for at least 1 hour, stirring occasionally to prevent sticking. The zacusca should thicken and develop flavors.

6. 6

   Once thickened, taste and adjust seasoning if necessary. Stir in the chopped parsley just before taking it off the heat.

7. 7

   Transfer the zacusca to sterilized jars while hot, seal them, and let them cool. Store in a cool place for up to a year.