Best 5 Romanian Roasted Eggplant Spread Recipes
Romanian roasted eggplant spread, known as "zacuscă," is a beloved and iconic dish that showcases the culinary heritage and flavors of Romania. It is a vibrant and versatile spread made from roasted eggplants, peppers, tomatoes, and a medley of aromatic spices. The smoky richness of the roasted vegetables combined with the tangy sweetness of the tomatoes creates a delightful balance that tantalizes the taste buds. Whether enjoyed as a simple appetizer with bread, as a condiment for grilled meats, or as a hearty spread for sandwiches, zacuscă captivates the senses and offers a true taste of Romanian culinary artistry. Let's explore the secrets to preparing this delectable spread and discover the culinary wonders that await you in the realm of Romanian cuisine.
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ZACUSCA RECIPE - ROMANIAN ROASTED EGGPLANT AND RED PEPPER SPREAD
Zacusca is a Romanian vegetable spread made primarily from roasted eggplant and red peppers. It is popularly served as a spread on bread, but also as a relish for meats. Learn how to make it with Chili Pepper Madness.
Provided by Mike Hultquist
Categories Appetizer Main Course sauce
Number Of Ingredients 10
Steps:
- Poke the eggplant flesh in several places with a knife (this allows steam to escape when cooking).
- Remove the stems from the peppers and core them. Slice them in half lengthwise.
- FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Set the eggplant and red peppers (skin sides uonto the grates and close the lid. Grill 20 minutes, or until the red pepper skins bubble up and char. Remove them. Continue to grill the eggplant, flipping every few minutes to get an even char on the skins and the flesh is softened up, another 20 minutes or so. Remove from heat.
- FOR BAKING: Set the eggplant and red peppers onto a large foil-lined baking sheet.
- Heat oven to 400 degrees and bake the egglplant and peppers for 20 minutes, until the pepper skins char and bubble up. Remove the peppers and flip the eggplants. Continue to roast until the eggplants soften and blacken, another 20-25 minutes. Remove from heat.
- When the peppers and eggplant are done, remove the pepper skins and discard them. Set them aside for now, covered.
- Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh into a strainer and sprinkle with salt. Let the liquids drain out for 1 hour.
- Add the drained eggplant and chili peppers to a blender or food processor and process until chunky.
- Heat 1 tablespoon of oil in a large pan and add the onion and jalapeno peppers (and/or serrano peppers, if you're using them). Cook for 5 minutes, stirring, until everything softens up.
- Add the processed eggplant and red peppers, fresh or canned tomatoes, sunflower oil, honey (if using), and salt and pepper. Bring to a quick boil, then reduce the heat. Simmer for at least 30 minutes, or until everything breaks down and combines into a thicker spread to your preferred thickness. I like to simmer 60-90 minutes to develop more flavor. If it dries out too much, add in a few tablespoons of water.
- Remove the bay leaf and adjust for salt and pepper.
Nutrition Facts : ServingSize 0.25 cup, Calories 69 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 2 g, Sugar 4 g
NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
- When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
- Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.
ROMANIAN ROASTED EGGPLANT SPREAD
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.
Provided by SAFAD
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 11.9 g, Cholesterol 0.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 395.3 mg, Sugar 5.1 g
ROMANIAN EGGPLANT SPREAD (SALATA DE VINATE)
This is the recipe for Salata de Vinate that I learned when I lived in Romania in the late 90's. It is DELICIOUS!!!! It is something I still get cravings for and is a nice change from its middle eastern cousins. To get the "real" flavor you must cook the eggplant on an open flame.
Provided by Callu
Categories Spreads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place eggplant over open flame (gas stove or grill).
- Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end.
- Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible.
- Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes.
- Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. I have used my hard plastic bread dough tool. DO NOT USE METAL it will react with the eggplant and give it a funky flavor.
- Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture.
- Serve on crusty bread with a slice of ripe tomato on top.
Nutrition Facts : Calories 176.4, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 213.9, Carbohydrate 21.7, Fiber 8, Sugar 8, Protein 2.7
EGGPLANT SPREAD - ROMANIAN APPETIZER (PUTTLAJEL OR PATLAGEA VANA
This was a recipe that my paternal grandmother brought with her from Romania. This is a recipe that you either like or don't like. I have always loved this recipe.
Provided by Alan Leonetti
Categories Spreads
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Wrap the eggplants in aluminum foil and place onto baking sheet.
- Bake until soft and the skin is charred, about 1 hour.
- Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
- Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
- Mix well with a fork.
- Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
Nutrition Facts : Calories 210.8, Fat 6.3, SaturatedFat 1, Sodium 1063.9, Carbohydrate 35.4, Fiber 7.8, Sugar 7.7, Protein 5.4
Tips:
- Choosing the Right Eggplant: Select firm, plump eggplants with a deep purple color and smooth, shiny skin. Avoid those with wrinkles, blemishes, or soft spots.
- Preparing the Eggplant: Prick the eggplant skin with a fork several times to allow steam to escape during roasting. Halve the eggplant lengthwise, scoop out the flesh, and brush it with olive oil before roasting.
- Roasting the Eggplant: Roast the eggplant cut-side down on a baking sheet lined with parchment paper at a high temperature (400°F or 200°C) until the flesh is tender and slightly charred.
- Draining Excess Moisture: Once roasted, allow the eggplant to cool slightly before inverting it over a colander to drain excess liquid. This step helps to prevent the spread from becoming too watery.
- Seasoning and Flavoring: Add a variety of spices, herbs, and seasonings to the roasted eggplant flesh, such as garlic, paprika, cumin, coriander, salt, and pepper. Adjust the quantities to your taste preferences.
- Adding Tahini: Tahini paste made from toasted sesame seeds contributes a rich, nutty flavor and creamy texture to the spread. Use high-quality tahini and adjust the amount to achieve the desired consistency.
- Adjusting Consistency: If the spread is too thick, add a small amount of water or olive oil and stir until smooth. Conversely, if it's too thin, roast the eggplant for a few more minutes to reduce moisture.
- Serving Suggestions: Romanian Roasted Eggplant Spread can be served as a dip with pita bread, crackers, or vegetable crudités. It can also be used as a sandwich spread or as a topping for grilled meats or fish.
Conclusion:
Romanian Roasted Eggplant Spread is a versatile and delicious dish that combines the smoky flavors of roasted eggplant with a blend of spices, herbs, and tahini. Its creamy texture and rich flavors make it a delightful appetizer, dip, or spread. With its ease of preparation and customizable taste profile, this recipe is a must-try for eggplant enthusiasts and those seeking a flavorful addition to their culinary repertoire. Experiment with different combinations of spices and herbs to create a unique and personalized version that suits your palate. Enjoy this delectable spread as part of a healthy and flavorful meal.
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