Roasted Aubergine Dip

5 from 1 vote

Roasted Aubergine Dip or the Romanian 'Zacusca' made with charred aubergines / eggplant, red peppers, onions and tomatoes, a delicious appetizer that uses fresh seasonal ingredients. It's incredibly delicious and easy to make, and perfect for every occasion.

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizer

Cuisine: Romanian

Servings: people

Calories: 356kcal

Author: Daniela Apostol

Ingredients

3 aubergines
2 red peppers
2 onions
4 large tomatoes
½ tablespoon vinegar
1 tablespoon vegetable oil
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon chopped parsley

Instructions

Preheat the oven to 220 degrees Celsius (428 Fahrenheit) or heat up the grill.
Place the aubergines and peppers on a roasting tray / on the grill and roast until the flesh is soft. The peppers will be ready a lot quicker, so do keep an eye on them.
When the aubergines and peppers are charred and the flesh is soft, allow them to cool, then peel, remove the seeds from the peppers and chop the aubergines finely.
Next, peel and chop the onions.
Heat up the oil in a pan, add the onions and fry until soft.
Chop the tomatoes and add them to the pan, stirring until they become mushy.
Add the aubergines and peppers and stir well.
Mix in the vinegar, and season with salt and pepper.
When the dip starts to bubble, turn off the heat and leave to cool slightly.
It can be served either hot or cold.

Nutrition