Zacuscă

Zacuscă is a traditional Romanian and Moldovan dish that is primarily made from roasted eggplant and red peppers. Other key ingredients often include onion, tomato paste, and sunflower oil. Some variations may also include mushrooms or carrots. Zacuscă is typically prepared in large quantities in the late summer and early autumn, to be preserved in jars and consumed throughout the winter.

History

The origins of zacuscă can be traced back to the Ottoman Empire, where a similar dish known as ajvar was popular. The recipe was likely brought to Romania and Moldova through cultural exchange and has since become a staple in these countries.

Preparation

The preparation of zacuscă is a time-consuming process that typically spans over two days. The eggplants and red peppers are first roasted, then peeled and finely chopped. The onions are sautéed in sunflower oil until they become translucent, after which the tomato paste is added. The chopped eggplants and peppers are then added to the mixture and simmered for several hours. Once the zacuscă has cooled, it is transferred to sterilized jars and sealed for preservation.

Consumption

Zacuscă is typically served as a spread on bread, similar to hummus or tapenade. It can also be used as a condiment for dishes such as grilled meat or sausages. Despite its origins as a preservation method for summer vegetables, zacuscă has become a beloved dish in its own right and is often associated with the coziness of autumn and winter.