Low Sodium Zacusca
Indulge in the rich, smoky flavors of Romanian cuisine with this Low Sodium Zacusca recipe—a heart-healthy twist on the traditional vegetable spread. Crafted with roasted eggplants, charred red bell peppers, vine-ripened tomatoes, and aromatic garlic and onions, this vibrant dish is packed with wholesome goodness and a subtle kick of smoked paprika. Perfect for those looking to reduce their sodium intake without sacrificing flavor, this spread is slow-simmered to perfection, allowing the vegetables’ natural sweetness to shine. Whether you blend it smooth or keep it chunky, zacusca pairs beautifully with crusty bread, fresh veggie sticks, or as a topping for grilled proteins. Easy to prep and ideal for make-ahead planning, this savory spread makes for a stunning appetizer or addition to your meal prep routine, offering all the taste with none of the guilt.
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Recipe Information
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)
Instructions
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
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.
While the eggplants and peppers roast, prepare the other vegetables. Peel and finely chop the onions, mince the garlic cloves, and set aside.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 82.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5777 mg | 123% | |
*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.
