Zacuscă

The main ingredients are roasted eggplant, sauteed onions, tomato paste, and roasted gogoșari [ro] (a Romanian cultivar of red bell pepper).^[1][2] Some add mushrooms, carrots, or celery. Bay leaves are added as spice, as well as other ingredients (oil, salt, and pepper). Traditionally, a family will cook a large quantity of it after the fall harvest and preserve it through canning.

Zacuscă can be eaten as a relish or spread, typically on bread. It is said to improve in taste after some months of maturing but must be used within days of opening. Although traditionally prepared at home, it is also commercially available. Some Bulgarian and Middle Eastern brands are available in the United States. In the Orthodox Christian majority countries, it is sometimes eaten during fasting seasons due to the absence of meat, eggs or dairy products.^{[citation needed][3]}

The word zacuscă is of Slavic origin which means simply "appetizer", "breakfast" or "snack",^[1] and appears in Russian as "Zakuski".

• Ajvar, pindjur and ljutenica, similar spreads in Balkan cuisine
• Kyopolou, a similar Bulgarian dish
• Biber salçası, a Turkish paste made from red peppers alone
• List of eggplant dishes
• List of spreads