Zacusca (Romanian Roasted Aubergine and Pepper Relish)
A smoky, spoonable spread of roasted aubergine and red peppers slowly cooked down with onion and tomato. Brilliant on bread or with cheese.
- Time2 hr 15
- LevelMedium
- Costabout £0.60 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 171kcal
- 13.5gcarbs
- 8.4gof which sugars
- 11.8gfat
- 3.4gsaturates
- 4.2gprotein
- 5.1gfibre
- 0.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Prick the aubergines in a few places and put them on a large baking tray with the whole peppers. Roast for 45 minutes, turning once, until the skins are blistered and black in places and the aubergines have collapsed.
45 min - 2
Tip the peppers into a bowl and cover with a plate to steam for 10 minutes. Leave the aubergines until cool enough to handle.
10 min - 3
Peel the peppers and remove the stalks and seeds. Scoop the aubergine flesh out of the skins and drain it in a sieve for 10 minutes, pressing gently. Chop both vegetables finely with a knife.
- 4
Heat the oil in a wide heavy pan and cook the onions over a medium heat for 12 minutes, until very soft and golden.
12 min - 5
Stir in the tomato purée and cook for 2 minutes, then add the chopped vegetables, passata, bay leaves, salt and pepper.
- 6
Simmer on a low heat for 45 minutes, stirring often, until the mixture is thick, dark and the oil begins to separate at the edges. Stir in the vinegar. Cool completely.
45 min - 7
Serve at room temperature on bread or crackers. It keeps for a week in a covered tub in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
