Low Fat Zacusca

Discover the delightful world of Eastern European cuisine with this low-fat zacusca recipe! A healthier twist on the traditional Romanian vegetable spread, this savory dish bursts with the smoky flavors of roasted eggplants and red bell peppers, balanced by the sweetness of ripe tomatoes and aromatic spices like paprika and smoked paprika. It's a nutrient-packed, oil-free option made with wholesome ingredients and simmered to perfection in vegetable broth for a rich, hearty texture. Perfect as a dip, spread, or side dish, this make-ahead recipe is ideal for meal prep, as it only gets better with time in the fridge. Whether served on crusty bread or alongside your favorite crackers, this low-calorie zacusca is a must-try for all plant-based and health-conscious food lovers.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium (about 1.5 lbs total) Eggplants
• 4 large Red bell peppers
• 4 medium (about 1 lb total) Tomatoes
• 2 medium Onions
• 3 cloves Garlic
• 1 cup Vegetable broth
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Paprika
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash the eggplants and red bell peppers. Place them whole on a baking sheet lined with parchment paper.

Step 3

Roast the vegetables in the preheated oven for 30-35 minutes, turning them occasionally. The skins should be charred and the insides soft.

Step 4

While the eggplants and peppers are roasting, dice the onions and mince the garlic.

Step 5

Blanch the tomatoes by scoring an 'X' on their bottoms, placing them in boiling water for 1 minute, then transferring them to an ice bath. Peel away the skins and chop the tomatoes into small pieces.

Step 6

Once the roasted vegetables are done, allow them to cool enough to handle. Peel the skins off the eggplants and red bell peppers, then remove the stems and seeds. Chop the flesh roughly.

Step 7

In a large non-stick skillet or sauté pan, heat the vegetable broth over medium heat. Add the diced onions and sauté for 5 minutes until they start to soften.

Step 8

Add the minced garlic, chopped tomatoes, and a splash of water if needed to prevent sticking. Cook for another 10 minutes, stirring occasionally.

Step 9

Add the roasted eggplant and bell peppers to the pan. Stir to combine all the ingredients.

Step 10

Add the apple cider vinegar, paprika, smoked paprika, salt, and black pepper. Lower the heat and let the mixture simmer for 15-20 minutes, stirring every few minutes to prevent it from sticking or burning.

Step 11

Remove from heat and use an immersion blender or food processor to blend the mixture into a slightly chunky spread. Blend to your preferred consistency.

Step 12

Let zacusca cool completely. Transfer to a sealed jar or container and refrigerate for at least 2 hours to allow the flavors to develop.

Step 13

Serve as a spread on bread, as a dip with crackers, or as a side dish. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(5105.8g)

Amount per serving	% Daily Value*
Calories	1297.9

Total Fat 14.0g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 2.3g
Cholesterol 0mg	0%
Sodium 1899.0mg	0%
Total Carbohydrate 275.5g	0%
Dietary Fiber 108.0g	0%
Total Sugars 151.1g
Protein 50.2g	0%

Vitamin D 0IU	0%
Calcium 558.7mg	0%
Iron 16.0mg	0%
Potassium 11350.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.8%

Protein: 14.1%

Carbs: 77.1%