Zacuscă Caldă & Fasole Bătută (Transylvanian Roasted Eggplant-Pepper Spread & WhippedGarlic Beans) – Authentic Romania Recipe
Classic Romanian monastery and home platter pairing silky garlic beans with smoky roasted pepper-eggplant zacuscă.
- Country of Origin
- 🇷🇴 Romania (Eastern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Whipped creamy white beans with caramelized paprika onions, Roasted eggplant and red pepper zacuscă, Rustic bread, Garlic, Bay leaf
Ingredients for Zacuscă Caldă & Fasole Bătută (Transylvanian Roasted Eggplant-Pepper Spread & WhippedGarlic Beans) (4 Servings)
- 1.25 lbs (or 2.5 cups) whipped creamy white beans with caramelized paprika onions, prepped into bite-sized pieces
- 1.5 cups roasted eggplant and red pepper zacuscă, washed and trimmed
- 1 cup rustic bread
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Romania seasoning (bay leaf, sweet paprika, sunflower/olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add whipped creamy white beans with caramelized paprika onions and roasted eggplant and red pepper zacuscă along with bay leaf, sweet paprika, sunflower/olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with rustic bread and serve straight from the skillet.