Zacusca is a traditional Romanian roasted vegetable spread made with eggplant, red peppers, tomatoes, onions, and oil. The vegetables are roasted for smoky flavor, then simmered until thick and rich. It’s perfect spread on bread, served with grilled meats, or used as a flavorful sauce.
If you're a fan of roasted red peppers and roasted eggplant, you're guaranteed to become fan of this particular recipe, which is a combination of them both.
It's a classic recipe popular in Romania, emphasizing local ingredients, and even though it's characterized as a spread, it's much more versatile than that. I've used it as a pasta sauce and also as a dip with bagel chips.
You can do so much with this recipe once you put your mind to it.
I’ve made many roasted pepper sauces and spreads over the years, and zacusca is one of the most flavorful. Roasting the eggplant and peppers first adds a deep smoky character that develops even more as the mixture slowly simmers. It’s a simple recipe but incredibly rich and satisfying.
What is Zacusca?
Zacusca is a vegetable spread made primarily from roasted eggplant and red peppers, though it also includes onions, tomatoes, oil and spices among other possible variable ingredients, depending on the cook. It is considered a Romanian eggplant and pepper spread, though it can be characterized as a sauce or a salsa. The spread is quite similar to Ajvar, a popular Serbian roasted pepper and eggplant sauce.
The peppers used are called the Gogosari pepper (variety of Capsicum annuum), characterized by their large, round pods that are deep red in color. The pepper walls are thick and fleshy, and sweet in taste. They've been grown in Romania for the last hundred years.
You can use red bell peppers, as I have done for this recipe, though large paprika peppers are great as well. You can make zacusca with any thicker-walled red peppers of any level of heat, so choose according to your preference and pepper availability.
Zacusca is usually in large batches after abundant harvests, then canned or jarred for preserving, allowing families to enjoy it all year long.
Zacusca is similar to other roasted pepper spreads found across Eastern Europe and the Mediterranean, including Serbian Ajvar and Turkish roasted pepper dips. Each region has its own variation, but zacusca is known for its slow simmering process and deep roasted vegetable flavor.
Let's talk about how we make zacusca, shall we?
Why You'll Love This Zacusca
- Deep roasted vegetable flavor from charred eggplant and peppers
- Versatile spread for bread, meats, pasta, and more
- Great make-ahead recipe that tastes even better the next day
Key Ingredients for Zacusca
Here is what you'll need to make zacusca at home:
- Eggplants. Aka aubergines.
- Red Bell Peppers.
- Olive Oil.
- White Onion. Chopped.
- Jalapeno Peppers. Optional, or use a serrano pepper for a spicier version.
- Fresh Tomatoes. Diced (canned tomatoes are good, too, or even tomato sauce).
- Sunflower Oil. You can use olive oil or other vegetable oil.
- Bay Leaf.
- Honey. Optional.
- Salt and Pepper.
How to Make Zacusca
First, 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 up) onto 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. You can see how the eggplant skin has darkened and is ready to come off the grill.
Remove from heat.
FOR BAKING: Set the eggplant and red peppers onto a large foil-lined baking sheet. Heat oven to 400 degrees F. 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.
You can serve up your zacusca right away or let is cool a bit and store it in sealed containers in the refrigerator. The flavors meld and develop over time, so it is usually better to wait.
This is a popular recipe for canning.
Makes about 1.5 quarts.
Recipe Tips & Notes
- Honey. Some people report that zacusca has a slightly bitter taste. This is usually from the eggplant. You can offset this by incorporating a tablespoon or two of honey during the simmering process.
- Grilling vs. Baking or Roasting. I enjoy grilling my red peppers and eggplant, as it is more convenient for me to fire up the grill on many nights. However, you'll get similar results with oven roasting, unless you want a stronger smoky flavor from the grill, so either method is fine for this recipe. Use what is easiest for you.
- Other Peppers. Local Romanian sweet red peppers are traditional for this dish, but in the unlikely scenario that you can find them in your area, use red bell peppers or any other sweet peppers you'd like, such as Italian sweets.
- Heat Factor. Zacusca isn't meant to be a "hot" or "spicy" spread or sauce, though it is big on flavor. If you're looking to up that heat factor, toss in a jalapeno or two, or a couple of serrano peppers. That is what I do and the resulting flavor is wonderful.
How to Spice It Up
Traditional zacusca is mild, but it’s easy to increase the heat if you like spicier foods:
- Add extra jalapeno or serrano peppers while cooking
- Stir in chili flakes during simmering
- Blend in roasted hot peppers like Fresno or red jalapenos
- Finish with a drizzle of chili oil
How to Serve Zacusca
Zacusca is traditionally serves as a spread with bread, but it's also great warmed and tossed with cooked noodles. It puts a unique and flavorful spin on your favorite pasta dish.
I've also served it with crunchy bagel chips at a party and people enjoyed it. Try it out spooned over grilled meats, or as a topping for your burgers, sausages or sandwiches.
It’s also naturally vegetarian and vegan. Here are more serving ideas:
- Spread on toasted bread or crostini
- Spoon over grilled sausages or burgers
- Stir into pasta as a roasted vegetable sauce
- Use as a dip for pita chips or crackers
- Add to sandwiches and wraps
- Serve with grilled meats or roasted chicken
- Spoon over baked potatoes
Storage & Leftovers
Zacusca keeps well in the refrigerator for about 1-2 weeks in a sealed container. Because it contains oil and cooked vegetables, the flavor actually improves after a day or two.
You can also freeze zacusca for up to 3 months. Thaw in the refrigerator before serving.
More Pepper Spreads and Sauce Recipes to Try
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Zacusca Recipe – Romanian Roasted Eggplant and Red Pepper Spread
Ingredients
- 2 medium eggplants aka aubergines
- 4 large red bell peppers
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 2 jalapeno peppers optional, or use a serrano pepper or 2 for a spicier version
- 1 pound fresh tomatoes diced (canned tomatoes are good, too, or even tomato sauce)
- ½ cup sunflower oil you can use olive oil or other vegetable oil
- 1 bay leaf
- 1 tablespoon honey optional
- Salt and pepper to taste I use about 1 teaspoon each
Instructions
- 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.
Notes
Nutrition Information
FAQs
What does zacusca taste like?
Zacusca has a deep roasted vegetable flavor with sweet peppers, smoky eggplant, and slow-cooked tomato richness.
Is zacusca spicy?
Traditional zacusca is mild, though some cooks add hot peppers for extra heat.
What is the difference between zacusca and ajvar?
Both are roasted pepper spreads, but zacusca typically includes eggplant, onions, and tomatoes and is simmered longer.
NOTE: This post was updated on 3/13/26 to include new information, including serving ideas and FAQs. The recipe was not changed.
PAULA WORTON says
I've made this so many times and I love it! I even use it as a quick sauce for pasta because its that tasty .
Mike H. says
Happy to hear it, Paula. Thank you!
Clara says
I am Romanian and I completely approve of this recipe <3
Mike H. says
=) Thanks, Clara!
Matthew Smith says
I made this but had to substitute coconut oil because I couldn't find the sunflower oil it was absolutely AMAZING not only my words but my wife's words as well.
Mike Hultquist says
Great to hear, Matthew! Very happy you both enjoyed it! Awesome.
Matthew Critchley says
My wife is Moldovan. She would approve of your recipe. Yours it very close to her take on Zacusca. We cook our eggplant/aubergine (depending on what side of the Atlantic you are!) and peppers (we prefer sweet over bell) over a charcoal grill to add a nice smoky flavour. I have never considered adding honey but I completely understand the rationale - I will try it next time around! Thanks Mike
Mike Hultquist says
Thanks so much, Matthew! I appreciate it! Thanks for sharing.
Jackie says
in your directions it says to core and take the stem out of the peppers before cooking but in the picture it shows them whole. does it matter?
Mike Hultquist says
Jackie, it doesn't really matter if you core them before or after roasting. They will roast faster sliced in half.
KB says
Fantastic! Used to live in Romania and this tasted legit. I did a few things to quicken the prep time. I used fire-roasted red peppers from a jar; just rinsed the brine off before throwing into the blender to pulse with the eggplant mixture. I also used canned tomato sauce. When it was all together, I put it into a microwave dish and heated it through. So glad to run across your recipe!
Michael Hultquist - Chili Pepper Madness says
Nice! High praise, KB! Glad you enjoyed it. We love this stuff. YUM!
Jérémie says
Thanks for the recipe, Mike! My mother loved Romania and every time she came back from there, she would bring back pots of zacusca homemade by her friends: we eat it on bread right away. This recipe reminds me of the taste of these snacks! …However that I used hotter peppers than jalapeno (can't help it) and it way way hotter in my memory!
Michael Hultquist - Chili Pepper Madness says
Very nice. Yes! Hotter peppers! I love it. Great stuff for sure.
Catalin says
Really glad everyone enjoyed this!
I'm from Romania and I used to help my grandma and then my mum make this. We have other recipes with just the eggplant (but this site is dedicated to peppers so I won't post).
The gogosar is an indigenous pepper from Romania. It's quite rare to find them outside of the country and not living in Romania anymore I miss them. Quite good to also pickle and eat as a side with steaks and burgers!
Zacusca is one of my favorite spreads (not because it's Romanian but because it's sooo good!)
There are a couple of variations to the original,
- one that boils the veggies (usually for those that have certain conditions grilling or roasting is too strong) and removes the onions and
- another that adds smashed beans (something like hummus but from white beans, not chickpeas)
Hope you all enjoy(ed) this!
Michael Hultquist - Chili Pepper Madness says
Thanks, Catalin! I appreciate the comments and additional info! I love the variation possibilities. Need to get my hands on some gogosar peppers.
Iuliana says
The English name for "gogosari" is "red ruffled pimento peppers" (also called "tomato pepoer"). It is an older kind of pepper that is not widespread among commercial pepper growers, I assume because it cannot be kept/left to ripen in crates for weeks. They are delicious, have a special flavour and texture in salads or sliced with sandwiches that I missed for years until I found them in the fall in one "ethnic" supermarket called Yummy market in Richmond Hill, Ontario, Canada. It has a short season (around 2-3 weeks) and I couldn't find a way to keep them fresh for too long, but make a delicious pickle, also available in ethnic Eastern European deli stores. Also, if you are gardening - you can buy seeds at a number of sites (just Google red "ruffled pimento peppers".
Ovidiu says
Multumesc!
Fabiola says
I made this recipe three days ago and I can't wait to make it again!!!
My husband loved it too.
Thank you for sharing this great recipe.
Michael Hultquist - Chili Pepper Madness says
Great, Fabiola! Super happy you guys enjoyed it! Nice! I appreciate it.
Suzy says
You stated this was a good recipe to can. Do you have a source for canning this recipe so I can follow it along? Thank you!
Michael Hultquist - Chili Pepper Madness says
Suzy, I have some pepper canning information on the site here: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
But I also recommend the National Center for Home Food Preservation: https://nchfp.uga.edu/
Teresa N’Guessan says
You must have been reading my mind! The day you posted this I was already roasting the veg to make zacusca when I logged on to your post. I roast the tomatoes too.as I think it adds even more complexity. I’ve never been able to find gogosari peppers, even though I live in Europe, so I grow long red Marconi, which are also fairly thick walled and very sweet. I tried you recipe instead of my usual one, which has a higher ratio of aubergine and we like it much more.. thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Teresa. Marconis are GREAT here. I grew some of those this year. Love them!
Kort says
Pretty much my favorite go-to pepper spread. I used to get something similar from Trader Joe's. Now I can make my own. Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent, Kort! So great when you can make it at home for sure. Enjoy.