Sugar-Free Zacusca
Experience the rich, smoky flavors of Sugar-Free Zacusca, a traditional Romanian vegetable spread that’s both healthy and irresistibly delicious. This sugar-free rendition of the classic recipe is packed with roasted eggplants, sweet red bell peppers, ripe tomatoes, and aromatic garlic, all blended into a velvety texture. Lightly seasoned with smoked paprika, bay leaves, and a splash of apple cider vinegar, this hearty spread is simmered to perfection, allowing the vibrant flavors to meld beautifully. Ready in just under two hours, it’s the ultimate savory condiment to pair with crusty bread, crackers, or as a versatile side dish. Completely free of added sugar, low in calories, and brimming with wholesome ingredients, this zacusca is perfect for clean eating or a guilt-free indulgence. Make it ahead and store it in jars to savor its robust taste anytime!
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Recipe Information
Ingredients
- 2 large Eggplants
- 6 medium Red bell peppers
- 2 large Onions
- 5 medium Tomatoes
- 4 large Garlic cloves
- 4 tablespoons Extra-virgin olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 whole Bay leaves
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 400°F (200°C).
Place the eggplants and red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven for 40-50 minutes, turning halfway through, until the skins are charred and the insides are tender.
While the eggplants and peppers are roasting, finely chop the onions and garlic. Set them aside.
Blanch the tomatoes in boiling water for 1-2 minutes, then transfer them to an ice bath. Peel off the skins, remove the cores, and finely chop the flesh.
Once the eggplants and peppers are roasted, remove them from the oven and let them cool slightly. Peel off the skins and remove the stems and seeds. Finely chop the flesh of both the eggplants and peppers.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté for 5-7 minutes, until the onions are soft and translucent.
Add the chopped tomatoes to the pot and cook for 10 minutes, stirring occasionally, until they start to break down.
Stir in the roasted eggplants and peppers. Add the smoked paprika, salt, black pepper, and bay leaves. Mix well.
Lower the heat to a gentle simmer and cook the mixture for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.
Remove the bay leaves and stir in the apple cider vinegar. Taste and adjust seasoning, if needed.
Allow the zacusca to cool slightly, then transfer it to sterilized jars if you plan to store it, or serve immediately with crusty bread, crackers, or as a side dish.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 89.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 5797 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.
