Why the Romanian Eggplant Appetizer (Zacuscă Țărănească) Recipe Is So Simple
- Romanian eggplant zacuscă, one of the best Romanian appetizers, uses basic, easy-to-find ingredients.
- Straightforward preparation steps, even for beginners
- Minimal kitchen tools required – just a large pot, knife and roasting tools.
Before you go on, here are 2 other gorgeous eggplant recipes on Cooking Romania by Vivi:
Why You Will Love This Recipe
- Authentic Taste: This Romanian Eggplant Appetizer (Zacuscă Țărănească) recipe brings the traditional flavors of Romania straight to your table, blending roasted vegetables with aromatic spices.
- Healthy and Nutritious: Packed with vegetables and natural ingredients, this dish is a wholesome addition to any meal.
- Perfect for Meal Prep: Zacuscă stores well in jars, making it an ideal choice for quick snacks or side dishes.
- Versatile: Serve it as a spread, dip, or even a flavorful addition to main courses.
- Easy to Make: With simple ingredients and clear steps, anyone can create this traditional dish.
My Granny, an Angel on Earth
Cooking with Granny Victoria was always a magical experience, but nothing compared to the joy of making Romanian Eggplant Appetizer (Zacuscă Țărănească) together. The kitchen would fill with the aroma of roasted peppers and eggplants as we worked side by side. My favorite part was the chopping – peppers, onions, and eggplants, all laid out on the table. Granny’s knife moved with skill, but she never rushed me.
She’d smile and say, “Take your time. It’s not just food – it’s love you’re making.” I’d watch the vibrant colors of the vegetables blend together, feeling a deep connection to her and to the tradition we were carrying on. Every slice, every chop, was a small piece of joy, a memory in the making.
When the pot finally simmered, the rich, smoky smell of zacuscă filled the air, and I knew we had created something special. It wasn’t just a dish; it was a labor of love, patience, and the simple pleasure of being together.
Here’s a comprehensive list of 7 popular Romanian cold appetizers that pair perfectly with Romanian Eggplant Appetizer (Zacuscă Țărănească):
- Salată de Vinete (Eggplant Salad) – A creamy spread made from roasted eggplants, mixed with oil or mayonnaise and finely chopped onions.
- Salată de Boeuf (Boeuf Salad) – A festive dish of diced vegetables, pickles, and optionally meat, bound with mayonnaise.
- Brânză Telemea și Legume Proaspete (Telemea Cheese with Fresh Vegetables) – Salty telemea cheese served with fresh cucumbers, tomatoes, and bell peppers.
- Icre (Fish Roe Spread) – A creamy spread made from fish roe, oil, and lemon juice, often enjoyed on fresh bread.
- Slănină cu Ceapă (Cured Pork Fat with Onion) – Rustic slices of cured pork fat served with raw onions and bread.
- Ardei Umpluți cu Brânză (Stuffed Peppers with Cheese) – Sweet or spicy peppers filled with a creamy cheese mixture, often with dill.
- Ouă Umplute (Stuffed Eggs) – Hard-boiled eggs halved and filled with a creamy yolk-based mixture, often including mustard or mayonnaise.
For more Romanian recipes check out our https://cookingromania.vivianaball.ro/category/romanian/.
A Brief History of Cold Appetizers Around the World
1. Hummus (Middle East): A creamy blend of chickpeas, tahini, and garlic, hummus has been a staple of Middle Eastern cuisine for centuries.
2. Guacamole (Mexico): Made from avocados, lime, and spices, guacamole has Aztec origins and is now a global favorite.
3. Sushi (Japan): Originally a preservation method, sushi evolved into a sophisticated appetizer showcasing vinegared rice and seafood.
4. Charcuterie (France): A combination of cured meats and cheeses, this platter dates back to Roman times.
5. Tapas (Spain): Small portions of cold or hot dishes served as appetizers, rooted in Spanish culinary tradition.
6. Pâté (France): A savory spread made from meat, herbs, and spices, popular across Europe.
7. Ceviche (Peru): A refreshing dish of marinated raw fish, ceviche is a staple of South American cuisine.
8. Antipasto (Italy): An assortment of cured meats, olives, and cheeses served as a prelude to Italian meals.
9. Kimchi (Korea): Fermented vegetables spiced with chili and garlic, often served cold as a side dish.
10. Eggplant Appetizer (Zacuscă Țărănească) (Romania): A vegetable-based spread enjoyed cold, with deep Balkan roots.
The History, Origin, and Versions of Romanian Eggplant Appetizer (Zacuscă Țărănească)
Origin: Zacuscă has its roots in Balkan cuisine, with influences from Turkish and Slavic traditions. The name “zacuscă” is derived from the Slavic word for “snack” or “appetizer.” It became popular in Romania as a way to preserve vegetables for the winter.
Traditional Versions of zacuscă:
• Eggplant : The most popular version, made with roasted eggplants, peppers, and tomatoes.
• Mushroom: Adds mushrooms to the base recipe for a heartier texture.
• Fish: Incorporates fish, often a delicacy in the Danube Delta region.
Modern Variations:
• Sweet or spicy versions, depending on the paprika used.
• Adaptations with zucchini, carrots, or beans for added flavor and texture.
Romanian Eggplant Appetizer (Zacuscă Țărănească)
Course: AppetizersDifficulty: Easy5
jars30
minutes2
hours100
kcal2
hours30
minutesIngredients
1.5 kg red kapia peppers
1 kg eggplants
1 kg ripe tomatoes
500 g onions
150 ml oil
2 tablespoons tomato paste
2 tablespoons salt
1 tablespoon sugar
2 bay leaves
1/2 teaspoon ground black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika (optional)
3–4 garlic cloves
Directions
- Prepare the ingredients
Wash the peppers, eggplants, tomatoes, and onions. Peel and finely chop the onions. - Roast the Vegetables
Roast the peppers on a metal sheet or directly over an open flame until their skins blacken. Place them in a bowl, cover with plastic wrap for a few minutes, then peel off the skin, remove seeds, and chop them into small pieces.
Roast the eggplants similarly. Once roasted, chop them finely and let them drain in a colander to remove excess liquid.
Roast and chop the tomatoes. - Cook the Base
Heat the oil in a large pot and sauté the onions until translucent.
Stir in the tomato paste and mix thoroughly with the onions. - Combine the Vegetables
Add the roasted peppers and eggplants to the pot. Mix well and sauté for a few minutes with the onion and tomato paste.
Add the chopped, roasted tomatoes and stir. - Season the Zacuscă
Add salt, black pepper, sugar, sweet paprika, and hot paprika (if desired).
Toss in the bay leaves and let the mixture simmer on low heat until it thickens. Stir occasionally to prevent sticking. - Finish with Garlic
In the final stage, add the minced garlic and mix thoroughly. Cook for about 2 hours. - Store the Eggplant Appetizer (Zacuscă Țărănească)
Once the mixture has thickened to a spreadable consistency, remove it from the heat and let it cool.
Transfer the zacuscă into clean, dry jars and sterilize them for 20–30 minutes to ensure preservation. We prefer to sterilize the jars before we fill them.
Recipe Video
Notes
- 1. Use fresh, ripe vegetables for maximum flavor.
- 2. Roast the peppers and eggplants over an open flame for a smoky taste.
- 3. Stir frequently while cooking to prevent burning.
- 4. Always sterilize jars to ensure long-term preservation.
- 5. Adjust spices to your personal preference – more garlic for boldness or extra paprika for heat.
How to Sterilize Jars
Method 1: Wash the jars with water and detergent, rinse them well, and place them in a large pot with a clean towel on the bottom. Let the water boil for about 10 minutes, turn off the heat, and leave them in for another 10-15 minutes. Remove the jars and place them on a clean towel.
Method 2: You can also sterilize the jars on the oven tray. After washing them thoroughly, place them upright (without lids) and leave them in the oven for 15-20 minutes at 150°C. Remove them with the tray and fill them with the hot product. Wash the lids with hot water and dry them with a clean towel.
Method 3: Additionally, jars can be sterilized in the microwave. The microwave sterilizes quickly – 2 minutes are enough for a jar to be sterile, but you can’t fit many jars in the microwave. The lids must be sterilized separately in boiling water.
Why Romanian Eggplant Appetizer (Zacuscă Țărănească) Is a Healthy Food
Low in Calories: Packed with vegetables and low in fat, it’s a great option for maintaining a balanced diet.
Rich in Nutrients: Provides vitamins (A, C, and B6), antioxidants and fiber.
No Artificial Ingredients: Made entirely from fresh, natural produce.
Heart-Friendly: Contains healthy fats from the oil and no cholesterol.
This recipe is not only delicious but also supports a healthy lifestyle, making it a perfect addition to your meal plan!
Vivi is a passionate teacher, story teller and photographer. Adara is a passionate accountant, businesswoman and videographer. On Cooking Romania by Vivi, the Mom and Daughter play together at the intersection of self and food mastery.
