Romanian Zacusa | How to make Romanian Zacusa

By Priya Srinivasan  |  16th Mar 2016  |  
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  • Romanian Zacusa, How to make Romanian Zacusa
Romanian Zacusaby Priya Srinivasan
  • Prep Time

    60

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

8

0

About Romanian Zacusa Recipe

A luscious vegetable dip/spread made with grilled peppers and eggplants.

Romanian Zacusa, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priya Srinivasan. Romanian Zacusa is a dish which demands no explanations, it's a whole world of flavour in itself. Romanian Zacusa is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Romanian Zacusa by Priya Srinivasan is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Romanian Zacusa.

Romanian Zacusa

Ingredients to make Romanian Zacusa

  • 1 large eggplant
  • 2 nos red peppers
  • 1 large sized onion, finely chopped
  • 3 tbsp tomato paste
  • 1/4 tsp whole peppercorns, coarsely pounded
  • 2 tbsp oil
  • salt to taste

How to make Romanian Zacusa

  1. Preheat the oven to 220 degrees celsius. Wash the eggplant and wipe it down well. Make 3 slits on it's skin and grease it with a little oil.
  2. Keep it on an oven-safe dish and bake/grill for around 30-40 minutes, or until the skin sulks . Then take it out and let it cool completely.
  3. In the same pan, place the red peppers, washed and wiped. Grill it for around 20 minutes, then turn the peppers and grill for another 20 minutes so that the skin gets charred and gives a nice smoky flavor.
  4. Remove from the oven and let it cool. Peel the skin off from the peppers and also the eggplant. Mash them well with our fingers or a potato masher. Also chop the onion finely.
  5. Heat oil in a pan, add the onions and saute until they turn translucent. Next add the mashed pepper and eggplant, alongwith the tomato paste, pounded pepper and salt.
  6. Let this cook in a slow flame until the liquid evaporates and it becomes nice and saucy. Be careful not to burn the bottom of the pan. Keep stirring at intervals.
  7. Remove the spread onto another clean bowl. Serve it along with toasted bread or any other flat-bread as accompaniment.

My Tip:

Serve it along with even your idly/dosa, you would love the taste!

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