Zacusca

Dive into the rich and smoky flavors of Zacusca, a traditional Romanian vegetable spread that's as versatile as it is delicious. Made with roasted eggplants, sweet red bell peppers, and juicy tomatoes, this hearty dish is slow-cooked to perfection with caramelized onions, garlic, and aromatic bay leaves for an irresistible depth of flavor. The addition of fresh parsley and a hint of sugar balances the savory notes, while sunflower oil lends a smooth and luxurious texture. Perfect as a spread on crusty bread or a filling for sandwiches, Zacusca is a must-try for fans of plant-based, Mediterranean-inspired cuisine. This make-ahead recipe is ideal for meal prep, with leftovers that can be stored in the fridge or preserved in jars for long-lasting enjoyment. Whether served warm or at room temperature, Zacusca is a flavorful way to elevate your appetizers and snacks.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 3 large eggplants
• 6 large red bell peppers
• 2 large onions
• 5 large tomatoes
• 1 cup sunflower oil
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 2 bay leaves
• 1 bunch fresh parsley
• 3 garlic cloves

Directions

Step 1

Preheat your oven to 450°F (230°C). Prick the eggplants and red bell peppers with a fork a few times to prevent them from bursting.

Step 2

Place the eggplants and red bell peppers on a baking sheet and roast them in the oven for about 30-40 minutes, turning occasionally, until the skins are charred and the vegetables are soft.

Step 3

While the eggplants and peppers are roasting, bring a pot of water to a boil. Score a shallow 'X' at the base of each tomato. Blanch tomatoes in boiling water for about 1 minute until the skins start to peel back, then transfer them to a bowl of ice water.

Step 4

Slip the skins off the tomatoes, chop them finely and set aside.

Step 5

Once roasted, remove the eggplants and peppers from the oven. Let them cool somewhat, then peel off the skins. Deseed and chop the vegetables finely.

Step 6

Finely chop the onions and garlic. Heat the sunflower oil in a large pot over medium heat and sauté the onions until translucent, about 5-7 minutes.

Step 7

Add the garlic and cook for another 1-2 minutes until fragrant.

Step 8

Stir in the chopped tomatoes, roasted eggplant, and red peppers. Add salt, sugar, black pepper, and bay leaves. Bring the mixture to a boil.

Step 9

Reduce the heat to low, cover, and simmer the mixture for about 1.5 to 2 hours, stirring occasionally, until it thickens and the flavors meld together.

Step 10

Check seasoning and adjust if necessary. Remove from heat and let it cool slightly.

Step 11

Finely chop the parsley and stir it into the zacusca.

Step 12

Serve warm or at room temperature as a spread on bread or a filling for sandwiches.

Step 13

Store leftovers in an airtight container in the refrigerator for up to a week, or preserve in sterilized jars for longer storage.

Nutrition Facts

Serving size	3927.1 grams (3927.1g)

Amount per serving	% Daily Value*
Calories	3047

Total Fat 232.70g	298%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 147.90g
Cholesterol 0mg	0%
Sodium 7223mg	314%
Total Carbohydrate 228.60g	83%
Dietary Fiber 83.30g	298%
Total Sugars 133.70g
Protein 36.90g	74%

Vitamin D 0IU	0%
Calcium 470mg	36%
Iron 15mg	83%
Potassium 8390mg	179%

*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: 66.4%

Protein: 4.7%

Carbs: 29.0%