Mediterranean Diet Zacusca

Transform your table with the vibrant flavors of Mediterranean Diet Zacusca, a wholesome twist on the classic Balkan spread. This smoky and savory vegetable-based recipe features roasted eggplants and red bell peppers, sautéed onions, garlic, and juicy tomatoes, all enriched with extra-virgin olive oil and a dash of paprika. Roasting the vegetables brings out a delectable depth of flavor, while slow simmering ensures a luxuriously thick and creamy texture. Perfect as a dip, spread, or side dish, this plant-forward recipe aligns beautifully with Mediterranean diet principles and is bursting with antioxidants and natural goodness. Serve it with whole-grain bread, crackers, or fresh veggies for a healthy, crowd-pleasing appetizer or snack!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants and red bell peppers. Place them whole on a large baking sheet lined with parchment paper or aluminum foil.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Reduce the heat to low, and simmer the mixture for 20-25 minutes, stirring occasionally, until the zacusca thickens and the flavors meld together.

Step 9

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.

Step 10

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

Serving size	2563.1 grams (2563.1g)

Amount per serving	% Daily Value*
Calories	1168

Total Fat 60.10g	77%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2449mg	106%
Total Carbohydrate 148.50g	54%
Dietary Fiber 56.20g	201%
Total Sugars 78.90g
Protein 25.50g	51%

Vitamin D 0IU	0%
Calcium 293mg	23%
Iron 9mg	49%
Potassium 5526mg	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.

Source of Calories

Fat: 43.7%

Protein: 8.2%

Carbs: 48.0%