Low Fat Zacusca
Discover the rich, smoky flavors of traditional Romanian cuisine with this healthier take on zacusca—Low Fat Zacusca! This vibrant vegetable spread is packed with roasted eggplants, red bell peppers, tomatoes, and aromatic spices like paprika and smoked paprika. Instead of using oil, the recipe opts for vegetable broth, transforming this classic dish into a low-fat, guilt-free delight without compromising on taste. The natural sweetness of roasted veggies and a splash of apple cider vinegar create a perfectly balanced, tangy-sweet flavor. With only 20 minutes of prep and straightforward instructions, this simple yet flavorful spread can be enjoyed on crusty bread, as a hearty dip with crackers, or as a savory side dish. Refrigerate to let the flavors deepen and garnish with chopped fresh parsley for a pop of color and freshness. Perfect for healthy snacking or as a unique addition to any appetizer spread, this Low Fat Zacusca is sure to become a new favorite!
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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C).
Wash the eggplants and red bell peppers. Place them whole on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 30-35 minutes, turning them occasionally. The skins should be charred and the insides soft.
While the eggplants and peppers are roasting, dice the onions and mince the garlic.
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.
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.
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.
Add the minced garlic, chopped tomatoes, and a splash of water if needed to prevent sticking. Cook for another 10 minutes, stirring occasionally.
Add the roasted eggplant and bell peppers to the pan. Stir to combine all the ingredients.
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.
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.
Let zacusca cool completely. Transfer to a sealed jar or container and refrigerate for at least 2 hours to allow the flavors to develop.
Serve as a spread on bread, as a dip with crackers, or as a side dish. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 275.5 g | 100% | |
| Dietary Fiber | 108.0 g | 386% | |
| Total Sugars | 151.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 11351 mg | 242% | |
*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.
