Romanian Zacusa | How to make Romanian Zacusa

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By Priya Srinivasan
Created on 16th Mar 2016
  • Romanian Zacusa, How to make Romanian Zacusa
Romanian Zacusaby Priya Srinivasan
  • Romanian Zacusa | How to make Romanian Zacusa (1 likes)

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    Rate It!
  • By Priya Srinivasan
    Created on 16th Mar 2016

About Romanian Zacusa

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

Romanian Zacusa is one dish which makes its accompaniments tastier. With the right mix of flavours, Romanian Zacusa has always been everyone's favourite. This recipe by Priya Srinivasan is the perfect one to try at home for your family. The Romanian Zacusa recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Romanian Zacusa is 60 minutes and the time taken for cooking is 20 minutes. This is recipe of Romanian Zacusa is perfect to serve 4 people. Romanian Zacusa is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Romanian Zacusa. So do try it next time and share your experience of cooking Romanian Zacusa by commenting on this page below!

  • Prep Time60mins
  • Cook Time20mins
  • Serves4People
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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