Why You’ll Love This Recipe
This Zacuscă-style spread captures deep, smoky flavors from charred vegetables combined with the richness of tomato sauce and aromatic spices. The slow simmer melds the ingredients into a luscious, hearty spread that’s both vegan and packed with wholesome goodness. It’s a versatile recipe that works as an appetizer, snack, or condiment, offering a taste of traditional Eastern European cuisine right at home.
Ingredients
5½ pounds eggplant, grilled until charred
4½ pounds capia peppers (or red bell peppers), grilled until charred
4½ pounds pimento peppers, grilled until charred
2 pounds onions, chopped
3 cups vegetable oil
6 cups tomato sauce
3 tablespoons salt, or to taste
2 tablespoons ground black pepper
5 bay leaves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Grill eggplants, capia peppers, and pimento peppers until skins are charred. Let them cool slightly, then peel off the skins and remove seeds. Chop the flesh finely or pulse in a food processor for a chunky texture.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until soft and translucent.
- Add the chopped eggplant and peppers to the pot. Stir well to combine with the onions.
- Pour in the tomato sauce, then add salt, black pepper, and bay leaves. Stir everything together.
- Simmer the mixture over low heat for about 2–3 hours, stirring occasionally to prevent sticking, until the spread thickens and the flavors meld.
- Remove bay leaves. Let cool slightly before storing in sterilized jars or serving.
- Serve warm or chilled with crusty bread, cheese, or as a side dish.
Servings and timing
- Serves: 12
- Prep time: 45 minutes
- Cook time: 2.5 hours
- Total time: 3 hours 15 minutes
Variations
- Use a food processor for convenience, but avoid over-pureeing to keep a slightly chunky texture.
- Substitute all red bell peppers if capia or pimento peppers are unavailable, though flavor will be milder.
- Add smoked paprika or chili flakes for a spicier, smokier version.
- Mix in fresh herbs like parsley or dill when serving for a fresh note.
- Try roasting vegetables in the oven if grilling is not an option.
Storage/Reheating
- Store zacuscă in sterilized jars in the refrigerator for up to 3 weeks.
- For long-term storage, preserve using proper canning methods.
- The flavor intensifies if allowed to rest overnight before serving.
- Reheat gently on the stove or serve cold, depending on preference.
FAQs
Can I use a blender instead of a food processor?
Yes, but pulse gently to keep a chunky texture rather than a smooth puree.
How long does zacuscă keep?
Refrigerated in sterilized jars, it keeps up to 3 weeks; proper canning extends shelf life significantly.
Can I make this gluten-free?
Yes, all ingredients are naturally gluten-free.
Is zacuscă spicy?
This recipe is mild, but you can add chili flakes for heat if desired.
Can I use canned tomatoes instead of tomato sauce?
Yes, use good-quality canned tomatoes and cook them down to a thick sauce.
What can I serve zacuscă with?
It pairs well with crusty bread, cheese, grilled meats, or as a dip for vegetables.
Can I freeze zacuscă?
Freezing is possible but may affect texture; thaw gently before use.
Can I substitute vegetable oil?
Yes, olive oil or sunflower oil works well.
Is zacuscă vegan?
Yes, this recipe is fully vegan.
Can I add garlic?
Absolutely, add minced garlic with the onions for extra flavor.
Conclusion
Smoky Ember Veggie Spread is a comforting and versatile Eastern European classic that brings smoky, rich flavors to your table. Perfect for spreading on bread or serving as a condiment, this vegan recipe is a delicious way to enjoy seasonal roasted vegetables. Its slow-simmered richness and deep flavor make it a treasured dish to prepare ahead and savor over time.
Smoky Ember Veggie Spread (Zacusca-Style)
- Prep Time: 45 minutes
- Cook Time: 2.5 hours
- Total Time: 3 hours 15 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Grilling, Simmering
- Cuisine: Eastern European
- Diet: Vegan
Description
A smoky, savory Eastern European spread made from charred eggplants, sweet peppers, and onions simmered in a rich tomato base. Perfect as a vegan appetizer, snack, or condiment, full of deep, hearty flavors.
Ingredients
5½ pounds eggplant, grilled until charred
4½ pounds capia peppers (or red bell peppers), grilled until charred
4½ pounds pimento peppers, grilled until charred
2 pounds onions, chopped
3 cups vegetable oil
6 cups tomato sauce
3 tablespoons salt, or to taste
2 tablespoons ground black pepper
5 bay leaves
Instructions
- Grill eggplants, capia peppers, and pimento peppers until skins are charred. Let cool slightly, then peel skins and remove seeds. Chop flesh finely or pulse in a food processor for a chunky texture.
- Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent.
- Add chopped eggplant and peppers to the pot and stir to combine with onions.
- Pour in tomato sauce, then add salt, black pepper, and bay leaves. Stir well.
- Simmer over low heat for 2–3 hours, stirring occasionally to prevent sticking, until thickened and flavors meld.
- Remove bay leaves. Let cool slightly before storing in sterilized jars or serving.
- Serve warm or chilled with crusty bread, cheese, or as a side dish.
Notes
Use a food processor for convenience, but avoid over-pureeing to keep a chunky texture.
Substitute all red bell peppers if capia or pimento peppers are unavailable; flavor will be milder.
Add smoked paprika or chili flakes for a spicier, smokier version.
Mix in fresh herbs like parsley or dill when serving for a fresh note.
Roast vegetables in the oven if grilling isn’t an option.
Store in sterilized jars refrigerated up to 3 weeks; use canning methods for long-term storage.
Flavor improves if rested overnight before serving.
Reheat gently on stove or serve cold, depending on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
