Zacuscă-Romanian Eggplant Spread-|Nicole's Kitchen

sunflower oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice brightens flavor with fewer calories.

Roast eggplants and kapia peppers until charred and soft.

Allow roasted eggplants to cool, then peel off the skin.

Chop kapia peppers, onions, and carrots finely.

Heat vegetable oil in a skillet over medium heat until shimmering.

Add chopped onions and carrots; sauté until softened, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in chopped tomatoes and tomato puree, and cook until they break down, about 10 minutes.

Mix in roasted eggplants and kapia peppers, and season with salt, black pepper, and paprika.

Add bay leaves and chili flakes; cook for another 5 minutes to meld flavors.

Remove from heat and let cool slightly before blending to desired consistency.

Transfer to a serving dish and refrigerate for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary