Heart-Healthy Zacusca

Discover the vibrant flavors of Heart-Healthy Zacusca, a nutritious twist on the classic Eastern European vegetable spread. This wholesome recipe is packed with roasted eggplants, smoky red bell peppers, and ripe tomatoes, all seasoned with a hint of smoked paprika and fresh lemon juice for a zesty kick. Prepared without added oils, it's a guilt-free indulgence that emphasizes heart-healthy ingredients while delivering bold, savory tastes. Perfect as a dip, spread, or side dish, Zacusca pairs beautifully with whole-grain bread, crackers, or crisp veggie sticks. With its slow roasting and simmering process, this vegan and gluten-free delight develops rich, complex flavors, making it an irresistible addition to your healthy eating routine. Prepare ahead and let it chill overnight for the ultimate flavor boost!

Nutriscore Rating: 85/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 3 medium Eggplants
• 4 large Red bell peppers
• 6 medium Tomatoes
• 1 large Onion
• 4 large Garlic cloves
• 2 teaspoons Smoked paprika
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh lemon juice
• 0.25 cup Water

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Prick the eggplants a few times with a fork and place them, along with the red bell peppers, on the prepared baking sheet.

Step 3

Roast in the oven for 35-40 minutes, turning the peppers halfway through, until the vegetables’ skins are charred and the eggplants are soft.

Step 4

While the vegetables roast, score an X at the bottom of each tomato and blanch them in boiling water for 1-2 minutes. Transfer them to an ice bath, peel off the skins, and chop the tomatoes finely.

Step 5

Dice the onion finely and mince the garlic. Set aside.

Step 6

Once the roasted peppers are cool enough to handle, peel off their skins, remove the stems and seeds, and chop them coarsely. Scoop out the eggplant pulp, discarding the skins, and mash the pulp lightly with a fork.

Step 7

In a large, dry saucepan, sauté the onion over medium heat with 2 tablespoons of water, stirring frequently until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, adding more water as needed to prevent sticking.

Step 8

Add the roasted eggplant, peppers, and chopped tomatoes to the saucepan. Stir to combine and simmer for 20-25 minutes, stirring occasionally.

Step 9

Stir in the smoked paprika, ground black pepper, and an additional splash of water if the mixture seems too thick. Taste and adjust seasoning if necessary.

Step 10

Remove from heat and stir in the fresh lemon juice and parsley.

Step 11

Allow the Zacusca to cool slightly before transferring it to an airtight container. Refrigerate for at least 12 hours to allow the flavors to develop fully.

Step 12

Serve chilled or at room temperature with whole-grain bread, crackers, or fresh veggie sticks.

Nutrition Facts

Serving size	2694.3 grams (2694.3g)

Amount per serving	% Daily Value*
Calories	745

Total Fat 6.90g	9%
Saturated Fat 1.30g	7%
Polyunsaturated Fat 0.60g
Cholesterol 0mg	0%
Sodium 97mg	4%
Total Carbohydrate 159.50g	58%
Dietary Fiber 57.70g	206%
Total Sugars 82.60g
Protein 27.90g	56%

Vitamin D 0IU	0%
Calcium 331mg	25%
Iron 10mg	55%
Potassium 5925mg	126%

*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: 7.7%

Protein: 13.7%

Carbs: 78.6%