Mediterranean Diet Zacusca
Experience the vibrant flavors of the Mediterranean with this delectable Mediterranean Diet Zacusca recipe! A plant-based twist on the traditional Romanian spread, this nutrient-packed dish is made by roasting eggplants and red bell peppers to smoky perfection, blending them with sautéed onions, garlic, ripe tomatoes, and a medley of spices. The result is a rich, savory vegetable spread that's both wholesome and bursting with flavor. Perfect for pairing with whole-grain bread, crackers, or fresh vegetables, this versatile dish shines as an appetizer, snack, or even a healthy addition to your main course. With its simple preparation and heart-healthy ingredients like extra-virgin olive oil and fresh parsley, Mediterranean Diet Zacusca makes a deliciously satisfying addition to your Mediterranean-inspired table. Offering bold roasted flavors and plant-powered nourishment, this recipe is an absolute must-try!
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Recipe Information
Ingredients
- 2 large Eggplants
- 4 large Red bell peppers
- 2 medium Yellow onions
- 4 cloves Garlic
- 4 large Tomatoes
- 4 tablespoons Extra-virgin olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and red bell peppers. Place them whole on a large baking sheet lined with parchment paper or aluminum foil.
Roast the eggplants and peppers in the oven for 30-40 minutes, turning them halfway through, until the skins are charred and the vegetables are soft.
While the eggplants and peppers are roasting, finely chop the onions and garlic. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté for 5-7 minutes until soft and translucent.
Blanch the tomatoes by scoring an 'X' on their bottoms, placing them in boiling water for 30 seconds, then transferring them to a bowl of ice water. Once cooled, peel off the skins, chop the tomatoes, and add them to the skillet with the sautéed onions and garlic. Cook for 10 minutes until the mixture reduces slightly.
Remove the roasted eggplants and peppers from the oven, and allow them to cool for 10 minutes. Peel off their charred skins, remove the stems, and discard the seeds from the bell peppers. Mash or finely chop the roasted flesh of the eggplants and peppers.
Add the mashed eggplant and chopped peppers to the skillet with the tomato mixture. Stir well to combine, then add the remaining 2 tablespoons of olive oil, paprika, salt, and black pepper.
Reduce the heat to low, and simmer the mixture for 20-25 minutes, stirring occasionally, until the zacusca thickens and the flavors meld together.
Taste and adjust seasoning if necessary. Allow the zacusca to cool slightly before transferring it to a serving dish or an airtight jar for storage.
Garnish with finely chopped fresh parsley before serving. Serve warm or at room temperature with whole-grain bread, crackers, or as a dip for vegetables.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 78.9 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5526 mg | 118% | |
*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.
