Roasted Eggplant and Pepper Spread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant and peppers blended into a rich, smoky spread known as zacusca. Popular in Eastern Europe, it's a delicious vegetable-forward appetizer or snack with bread or crackers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 48- 5½ pounds eggplant (grilled until charred)
- 4½ pounds capia peppers (or red bell peppers, grilled until charred)
- 4½ pounds pimento peppers (grilled until charred)
- 2 pounds onions (chopped)
- 3 cups vegetable oil
- 6 cups tomato sauce
- 3 tablespoon salt (or to taste)
- 2 tablespoon black pepper (ground)
- 5 bay leaves
At a glance
PER SERVING · TIME 390M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h
- Cook
- 3h 30m
- Sodium
- 1021mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 24mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 180M
- SODIUM
- 1021MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.