Low Sodium Zacusca

Delight in the bold, smoky flavors of Low Sodium Zacusca, a traditional Romanian vegetable spread reimagined for a healthier twist. This heartwarming recipe highlights roasted eggplant, sweet red bell peppers, and juicy tomatoes, all slow-cooked to perfection with caramelized onions, garlic, and the subtle heat of smoked paprika. By omitting added salt and opting for vinegar to enhance its bright, tangy notes, this recipe is perfect for those seeking a flavorful yet low-sodium option. With its creamy texture and rich aroma, this versatile spread doubles as a savory appetizer, dip, or sandwich topper. Serve it with crusty bread or fresh veggies, and garnish with chopped parsley for a vibrant pop of flavor and color. Ready in just over two hours, this make-ahead culinary delight is a must-try for plant-based food lovers and health-conscious eaters alike.

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 large Eggplants
• 4 large Red bell peppers
• 6 medium Tomatoes
• 2 medium Yellow onions
• 3 Garlic cloves
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground black pepper
• 1 tablespoon White vinegar
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 3

Prick the eggplants with a fork and place them on the baking sheet along with the bell peppers. Roast in the preheated oven for 35-40 minutes, turning them occasionally, until the skin of the peppers is blackened and the eggplants are soft and collapsed.

Step 4

While the eggplants and peppers roast, prepare the other vegetables. Peel and finely chop the onions, mince the garlic cloves, and set aside.

Step 5

After the eggplants and peppers are done roasting, remove them from the oven. Cover the bell peppers with a clean kitchen towel and let them cool for about 10 minutes. Once cooled, peel off the charred skin, remove the cores, and discard the seeds. For the eggplants, scoop out the soft flesh and discard the skins.

Step 6

Blanch the tomatoes: Bring a pot of water to a boil and prepare a bowl with ice water. Cut a small 'X' at the bottom of each tomato and drop them into the boiling water for 30 seconds. Transfer them to the ice water, then peel off the skins. Chop the peeled tomatoes into small pieces.

Step 7

In a large skillet or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 10 minutes. Add the minced garlic and cook for another minute.

Step 8

Stir in the chopped tomatoes, roasted peppers, and eggplant flesh. Use a wooden spoon to break up the vegetables into smaller pieces as they cook.

Step 9

Add the smoked paprika and ground black pepper, stirring to combine. Reduce the heat to low and simmer the mixture for 45-50 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.

Step 10

Towards the end of cooking, stir in the white vinegar and taste the zacusca. Adjust the seasoning with more paprika or black pepper if desired.

Step 11

Remove the skillet from the heat and allow the zacusca to cool slightly. Use a food processor or immersion blender to blend the mixture to your desired consistency, either smooth or slightly chunky.

Step 12

Transfer the zacusca to clean jars or a serving dish. Let it cool completely before storing in the refrigerator for up to a week. Garnish with fresh parsley if desired before serving.

Nutrition Facts

Serving size	(2691.5g)

Amount per serving	% Daily Value*
Calories	1076.1

Total Fat 48.4g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 89.2mg	0%
Total Carbohydrate 153.2g	0%
Dietary Fiber 57.6g	0%
Total Sugars 82.3g
Protein 26.2g	0%

Vitamin D 0IU	0%
Calcium 292.8mg	0%
Iron 8.8mg	0%
Potassium 5777.4mg	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: 37.8%

Protein: 9.1%

Carbs: 53.1%