Eggplant lecho preparations for the winter. Lecho made from eggplants and peppers, carrots and onions. Eggplant lecho for the winter - You'll lick your fingers! Eggplant lecho with carrots for the winter
Eggplant lecho for the winter is one of the popular interpretations of the classic Hungarian recipe. Here, eggplants worked well together with traditional ingredients - onions, bell peppers and tomatoes, creating a dish that was impeccable in taste, consistency, nutrition and aromas, which became an excellent decoration for a simple home menu.
How to prepare lecho with eggplants for the winter?
Finger-licking eggplant lecho for the winter has long become a household name. This is how they characterize a tasty, aromatic and original snack made from blueberries. To prepare it, all the vegetables from the list are chopped, seasoned, flavored with garlic, poured with oil. At the end, vinegar is added and rolled up.
- Delicious eggplant lecho for the winter involves the use of high-quality products: when buying eggplants, you should choose small and young fruits.
- Old fruits contain solanine; to get rid of it, you should sprinkle the sliced eggplants with salt.
- Do not skimp on spices and herbs: garlic, ground black and hot red peppers will only enhance the taste of the dish.
The lack of juicy tomatoes is not a reason to refuse a popular dish. In this case, lecho with eggplants and peppers in tomato sauce will turn out no worse than the classic recipe. Moreover, the sauce is financially profitable, convenient and significantly speeds up the cooking process, saving housewives from tedious blanching and pureeing.
Ingredients:
- eggplants - 2.5 kg;
- sweet pepper - 1.5 kg;
- tomato sauce - 3 l;
- garlic - 2 heads;
- hot pepper - 1 pc.;
- vinegar - 90 ml;
- oil - 500 ml;
- sugar - 120 g;
- salt - 40 g.
Preparation
- Chop vegetables and spices, season with salt, sugar and tomato sauce and simmer for 30 minutes.
- 5 minutes before the end, pour in the vinegar.
- Roll lecho from pepper and eggplant in tomato into sterile jars.
Most housewives prefer lecho with eggplants, tomatoes and peppers to many traditional pickles. There is an explanation for this: with such a preparation you can feed your household heartily, and get a fair portion of vitamins, along with a bright and appetizing assortment of vegetables, which is so lacking in the winter.
Ingredients:
- tomatoes - 3.5 kg;
- sweet pepper - 1.7 kg;
- eggplants - 2 kg;
- salt - 50 g;
- sugar - 150 g;
- vinegar - 60 ml;
- oil - 250 ml.
Preparation
- Chop the tomatoes, season with spices and vinegar, and boil for half an hour.
- Add eggplant, pepper and simmer for another 30 minutes.
- Eggplant lecho is prepared for the winter without sterilization, so it is immediately rolled up and left to cool before storing.
Zucchini and eggplant lecho
Lecho with zucchini and eggplant for the winter will appeal to lovers of vitamin preparations. The abundance of components makes preservation as healthy as possible, and their variety enhances the taste. Not least of all are zucchini: they add juiciness and sweetness, and their delicate structure has a beneficial effect on digestion.
Ingredients:
- tomatoes - 2.7 kg;
- eggplants - 1.3 kg;
- zucchini - 1 kg;
- carrots - 4 pcs.;
- onions - 3 pcs.;
- head of garlic - 1 pc.;
- oil - 80 ml;
- vinegar - 45 ml;
- sugar - 60 g;
- salt - 30 g.
Preparation
- Puree the tomatoes.
- Add zucchini, eggplant, carrots, onions, garlic, pepper and simmer until softened. Season with vinegar.
- Roll up eggplant lecho for the winter in sterile jars.
For those who want to get not only a tasty, but also the most satisfying preparation, we recommend lecho with beans and eggplants. This legume contains a lot of vitamins, 25% easily digestible protein and is nutritionally superior to many types of meat, which allows the use of such preservation as a complete independent dish.
Ingredients:
- eggplants - 2 kg;
- beans - 400 g;
- tomatoes - 2.3 kg;
- sweet pepper - 6 pcs.;
- head of garlic - 1 pc.;
- oil - 500 ml;
- vinegar - 120 ml;
- salt - 60 g;
- sugar - 250 g.
Preparation
- Puree the tomatoes, boil the beans.
- Add eggplants, pepper slices, spices, oil to the puree and simmer for 15 minutes.
- Add beans, garlic and simmer for another 15 minutes.
- Pour in vinegar and roll up.
Fans of savory snacks will be pleasantly surprised by Georgian lecho for the winter with eggplants. This Caucasian dish is replete with hot spices, which, in combination with blue tomatoes and sweet peppers, turn the preparation into an aromatic, tasty means for losing weight. After all, they perfectly stimulate metabolism and break down fat.
Ingredients:
- eggplants - 2.5 kg;
- sweet pepper - 8 pcs.;
- hot pepper - 3 pcs.;
- tomatoes - 2.3 kg;
- oil - 160 ml;
- sugar - 200 g;
- salt - 60 g;
- head of garlic - 3 pcs.
Preparation
- Puree the tomatoes and peppers by passing them through a meat grinder.
- Peel the eggplants, place in tomato puree along with pepper, garlic, oil, spices and cook for 40 minutes.
- Roll Georgian eggplant lecho into jars for the winter.
Housewives who find the recipe for lecho with eggplant too labor-intensive can use tomato paste instead of fresh tomatoes. This concentrated component will not only reduce cooking time, but will also allow you to quickly and easily achieve the desired consistency: you just need to dilute the paste with water 1:1, season and add vegetables.
Ingredients:
- eggplants - 1.5 kg;
- sweet pepper - 1 kg;
- carrots - 2 pcs.;
- oil - 240 ml;
- tomato paste - 700 g;
- water - 700 ml;
- vinegar - 40 ml.
Preparation
- Dilute the paste with water, add spices to taste, add oil and cook for 2 minutes.
- Add vegetables and simmer for half an hour.
- Pour in vinegar and roll up.
Lecho s is one of my favorite preparations. Mushrooms add originality and originality, and the variety of their varieties will help you enjoy a new taste every time. This dish is affordable for both professional mushroom pickers and housewives, since it is equally fragrant with both forest specimens and store-bought champignons.
Ingredients:
- eggplants - 3 pcs.;
- champignons - 500 g;
- tomatoes - 1.5 kg;
- sweet pepper - 5 pcs.;
- onions - 5 pcs.;
- oil - 120 ml;
- vinegar - 80 ml;
- sugar - 120 g;
- salt - 40 g.
Preparation
- Season the chopped tomatoes, add oil and simmer for 10 minutes.
- Add vegetables and mushrooms and simmer for 30 minutes.
- Pour in vinegar and roll up.
Delicious lecho has a variety of preparation options. So, fans of healthy eating can cook lecho from baked blueberries. Pre-baking helps avoid prolonged simmering on the stove and preserves the entire vitamin reserve in eggplants, which is especially valuable in vegetable preparations.
Ingredients:
- eggplants - 2.5 kg;
- tomatoes - 2.5 kg;
- pepper - 1.5 kg;
- oil - 120 ml;
- vinegar - 60 ml.
Preparation
- Bake the eggplant pieces for 20 minutes at 220 degrees.
- Puree the tomatoes, season and boil with pepper for 20 minutes.
- Add eggplants, vinegar, simmer for 5 minutes.
- Roll up the lecho for the winter in sterile jars.
Experienced housewives prefer to cook lecho from. The dish turns out tender and aromatic, and each vegetable piece holds its shape and does not fall apart. It's all about a modern gadget: slow simmering at one temperature helps the components maintain their juiciness and attractive appearance.
I like a variety of eggplant preparations, and especially lecho made from them.
It turns out incredibly tasty and aromatic. Can be served with any side dish or with meat. And in my family they like to eat it simply with a piece of black bread. The tasty and satisfying preparation turns out incredibly bright and beautiful. One minus: it is eaten very quickly, so it is better to immediately prepare a double portion.
Product composition
- 2 kilograms of eggplants;
- 0.5 kilograms of sweet bell pepper;
- one kilogram of tomatoes;
- 500 grams of carrots;
- 5 onions;
- 5 cloves of garlic;
- 100 grams (about half a glass) granulated sugar;
- 2 tablespoons salt;
- 100 grams of 9% vinegar;
- 200 milliliters (one glass) refined sunflower oil.
Step-by-step cooking process
- Let's prepare all the vegetables. Tomatoes can only be used if they are very ripe and red. We cut out the stalk, cut it into large slices and turn it into puree using a blender, meat grinder or juicer.
- Peel the onion, wash and cut into thin half rings.
- Wash the eggplants, remove the stem and cut them into fairly large pieces: about 5 centimeters long.
- Cut the sweet bell pepper, cleared of seeds and stems, into half rings: their width is approximately 7 millimeters.
- Peel the carrots, rinse well and grate on a coarse grater.
- Pour a glass of odorless sunflower oil into a large saucepan (I generally use a basin for preparations, my grandmother also did this) and heat it well over medium heat.
- Place chopped onions and carrots in heated oil. Stir with a spatula, add just a little salt and simmer for 5 minutes.
- Then pour eggplants, peppers into the same bowl, and fill with tomato puree.
- Sprinkle the remaining salt, add all the granulated sugar and mix all the vegetables thoroughly.
- Simmer all the vegetables for lecho for 30 minutes, stirring them periodically so as not to burn.
- After this time, pour in half a glass of 9% vinegar, add the garlic passed through a press and mix. Continue to simmer for another 10 minutes and then turn off the heat.
- We put the hot lecho into prepared sterilized jars, roll it up, turn it over and wrap it.
- After complete cooling, store the workpiece in a cool, dry place.
Bon appetit.
Step-by-step recipes for delicious homemade eggplant lecho for the winter
2018-07-26 Liana RaimanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
1 gr.
2 gr.
Carbohydrates
6 gr.48 kcal.
Option 1. Classic recipe for eggplant lecho for the winter
Lecho is a snack of Hungarian cuisine, beloved and popular in our country. There are many cooking methods, the composition can be easily changed by adding different vegetables and spices, thereby giving the snack a new taste and aroma. Lecho with eggplants for the winter turns out to be interesting and unusual, and it is prepared quickly and easily. The taste is somewhat reminiscent of ratatouille, just as aromatic and juicy. This lecho can be not only a regular appetizer, but also a hearty side dish for meat and fish dishes.
Ingredients:
- 10 eggplants;
- 5 tomatoes;
- 7 sweet peppers;
- 7 cloves of garlic;
- 3 onions;
- 35 g dry paprika;
- salt - 55 g;
- sugar - 40 g;
- refined oil - 75 ml;
- vinegar 9 percent - 40 ml.
Step-by-step recipe for eggplant lecho for the winter
The tomatoes are rinsed, dried with a dry cloth, removed from the stalk, cut into small pieces and ground in a blender until pureed.
Having cut out the stalk of the peppers, wash them and cut them into thick strips.
Cut out the top part of the eggplants without peeling them, cut them in half lengthwise and cut them into long strips.
The peeled onions are chopped into strips, and the garlic cloves are passed through a garlic clove.
Pour oil into a deep cast iron pot, heat it well, first fry the onion for about 5 minutes, add crushed tomatoes and wait until the mixture boils.
Add strips of pepper into the cast iron, season with paprika, add sugar and wait for it to boil again.
Add eggplants with garlic, reduce heat to low and simmer for 20 minutes.
Pour in acetic acid, mix well, and heat for 2 minutes.
Having spread the lecho into sterile jars, roll it up and leave it in a fur coat overnight.
Before putting the finished lecho into jars, be sure to dry the container well, since even one remaining drop of water can cause the product to sour.
Option 2. Quick recipe for eggplant lecho for the winter
The following recipe does not require separate frying of all ingredients; they are placed in boiling tomato sauce together and simmered for half an hour. The only thing that takes a lot of time is processing the vegetables. There is no vinegar in the composition, which means that those for whom acid is contraindicated can enjoy the preparation. Also, thanks to coarse cutting, vegetables do not become overcooked during cooking, remain whole, and the finished dish acquires a rich taste.
Ingredients:
- 12 red tomatoes;
- 8 bell peppers;
- 4 onions;
- 45 g salt;
- 35 g sugar;
- 55 ml sunflower oil;
- 8 eggplants.
How to prepare eggplant lecho for the winter
The tomatoes, washed and freed from the stalk, are cut into four parts.
The processed peppers are cut into strips.
The stem of the eggplant is removed and cut into thick strips.
Peeled onions are chopped in the same way as eggplants.
The tomatoes, ground with an immersion blender, are placed in a cast iron pot, and from the moment of boiling, boil for 25 minutes with constant stirring.
Add salt and sugar to the tomato sauce, add butter, and cook for another 10 minutes, stirring.
Add all the prepared vegetables, mix well, cook for half an hour, stir occasionally.
Place the lecho in sterile dry jars, roll it up. After cooling under a fur coat, send it to the basement for storage.
If desired, the tomatoes can be blanched and peeled before grinding in a blender. For this preparation, use salt without iodine.
Option 3. Eggplant lecho for the winter with carrots
Lecho with eggplant can contain different vegetables. The carrot present in the next version gives the preparation a more pronounced sweetness, tenderness and beautiful consistency. Everything is just as simple and easy to prepare.
Ingredients:
- 7 tomatoes;
- 14 eggplants;
- 6 sweet peppers;
- 4 carrots;
- 5 onions;
- 8 cloves of garlic;
- 220 ml sunflower oil;
- 40 g salt;
- 55 g sugar;
- 65 ml of vinegar with a low percentage of acid.
Step by step recipe
They sort through the tomatoes, leaving only smooth specimens without traces of rot. Wash, dry, cut into several equal parts and puree in a blender to a puree-like consistency.
After cutting out the top part, cut the eggplants into large squares.
The peppers, freed from the stalk, are cut into strips.
The garlic cloves are peeled and ground through a press.
The carrots, cleaned of dirt, are cut into strips.
Place the crushed tomatoes in a deep thick-walled bowl, mix with sugar, salt, oil, and boil on the middle burner of the stove after boiling for 6 minutes.
Add processed and chopped vegetables, stir and simmer over the same heat for a little more than 30 minutes.
Add acetic acid to the mixture, mix and heat for a few minutes.
Place the lecho tightly in a sterile, dry glass container, roll it up and wrap it in a fur coat.
After standing all night, they are lowered into the cellar.
If the eggplants darken after cutting, sprinkle them with salt and let them sit for half an hour, then rinse thoroughly under running water.
Option 4. Eggplant lecho for the winter in a slow cooker
Lecho with eggplant will be even healthier and richer if you cook it in a slow cooker. Thanks to pre-frying of vegetables, the finished product acquires an exquisite taste. And the new ingredient in the composition - bay leaf gives it a delicious aroma. Chili pepper - mild heat.
Ingredients:
- 5 tomatoes;
- 8 eggplants;
- 4 sweet peppers;
- 3 pieces of carrots and onions;
- chili pepper - 1 small pod;
- garlic - 6 cloves;
- 60 ml refined oil;
- salt - 40 g;
- sugar - 25 g;
- 3 bay leaves;
- 30 ml of acetic acid 9 percent.
How to cook
Tomatoes, sweet and hot peppers, eggplants are freed from the stalks. Tomatoes and hot peppers are ground in a meat grinder until pureed. Eggplants are cut into wide strips, sweet peppers into strips.
Peeled carrots are cut into small squares, the onions into strips.
Peeled garlic cloves are ground in a garlic press.
Pour oil into the container of the device, adjust the “frying” option, heat it slightly and lay out carrots, onions, sweet peppers, eggplants, fry with the lid open for 12 minutes.
Pour spicy tomato puree into the container, add garlic, throw in bay leaves, and pour in vinegar. Switching to the “simmer” option, time 60 minutes, cook with the lid closed.
After the signal, the workpiece is transferred to dry sterilized jars, cooled under a fur coat for several hours, and placed in the basement for storage.
Instead of a pod of hot pepper, you can add ground red pepper, and if you wish, you can completely exclude it from the recipe.
Option 5. Eggplant lecho for the winter in Belarusian
In this version, lecho with eggplant is also prepared without adding vinegar. It can be included in the list of quick preparations, since, unlike previous recipes, here the tomatoes are not ground in a blender, but simply peeled, placed whole in a container and crushed with a spoon. It turns out very healthy, tasty, aromatic and appetizing.
Ingredients:
- 12 small tomatoes;
- 9 sweet peppers;
- 6 eggplants;
- sugar - 200 g;
- salt - 90 g;
- 9 cloves of garlic;
- 55 g each of red and black ground pepper.
Step by step recipe
The tomatoes are washed, freed from the stalk, blanched, and peeled.
Bell peppers are also removed from the stalk and seeds, washed thoroughly, and cut into strips of any thickness.
The top part of the eggplants is cut out, washed, and cut into long strips along with the peel. Sprinkle with salt and set aside for 20 minutes.
Eggplants soaked in salt are washed in a colander.
Garlic cloves are peeled, rinsed, and passed through a garlic press.
Place sweet peppers, tomatoes in a deep thick-walled container, add ground peppers. After crushing the tomatoes with a spoon, warm everything up over a small flame for 12 minutes.
Add eggplants, garlic, add sugar, add salt to taste, mix well and simmer for 30 minutes.
Place in dry liter jars, roll up and leave overnight under a fur coat.
If you wish, you can add onions and a small amount of sunflower oil, so the preparation will become even more appetizing.
A year has flown by again, it’s warm time outside. The seasonal harvest is in full swing. The markets have an abundance of bright, juicy vegetables and herbs. How not to take advantage of such a situation? Year after year, using our home cookbook, we preserve our favorite recipes.
To prepare lecho with eggplants, tomatoes and peppers for the winter, take the following products.
We start by preparing all the vegetables. Wash young eggplants and cut off the tails on both sides. Cut the vegetables into small cubes.
Rinse the bell peppers. Remove seeds. Cut into large slices, maybe even into four halves if the pepper is small.
Peel the onion, cut into cubes or half rings.
Wash the tomatoes and hot peppers. Remove the seeds from the pepper. Grind the tomatoes and peppers in a meat grinder.
Add chopped tomatoes with hot peppers and sunflower oil to the pan. Bring to a boil.
Add eggplants, sweet peppers, onions. Stir. Cover with a lid and bring to a boil. Cook over low heat for 30 minutes, with the lid closed, stirring occasionally, as at first there will be not enough juice. Then gradually the vegetables will begin to release juice.
After 30 minutes, add salt, sugar, chopped garlic. Stir and boil. Boil for 7-8 minutes. Finally, pour in the vinegar and bring to a boil again. Taste and adjust if necessary.
Place lecho with eggplants, tomatoes and peppers in sterile jars. Cover with sterilized lids.
Sterilize for 20 minutes from the moment of boiling.
Seal tightly, turn over and wrap. Lecho with eggplants, tomatoes and peppers is ready for the winter!
Delicious preparations for you!
With the arrival of winter, our diet becomes significantly poorer, since there is a meager assortment of vegetables on sale. For the winter, we prepare various dishes, the recipes of which are easy to prepare, and even a novice housewife can prepare eggplant lecho. This dish came to us from Hungary. It has taken root well not only among capricious Europeans, but has also gained fame in Russia. The taste of lecho is pleasant, sweet and sour, and subtle notes of garlic add piquancy to it.
In addition to the classic recipe for this dish, there are many different options that taste great. In addition to the main ingredients, housewives often include zucchini and eggplant in its composition. This article will focus on recipes for preparing eggplant lecho for the winter. This appetizer is reminiscent of the popular French ratatouille in its composition, juiciness and flavor bouquet; it is suitable as a separate dish with meat. The rich sauce will be an excellent addition to any side dish: pasta, porridge, potatoes. This dish is simply a godsend for those people who fast, as its diet is rich in vitamins and has an amazing taste. It can be eaten directly after production, or it can be preserved in jars and enjoyed all winter and spring, until fresh vegetables appear on the markets. We will look at several delicious recipes that are very popular among housewives.
Specifics of preparation
Any dish has its own specific preparation and lecho with eggplant is no exception. What vegetables are suitable for preparing this dish?
- ripe, sweet and meaty bell pepper. It can be red or orange, you can combine it in a 50/50 ratio;
- Tomatoes are suitable: thin-skinned, juicy, slightly sour in taste. Fleshy fruits will also be appropriate, but their quantity will have to be increased slightly (if the recipe calls for 2 kg, then take 2.5-3 kg of “cream”);
- Take eggplants for lecho that are not old and tender, preferably those varieties that do not contain bitterness. Under no circumstances buy the Almaz variety for this dish; it does not lose its bitterness after appropriate processing;
- white sweet onion. Simple onions will spoil the delicate and refined taste of the snack. To preserve the originality of the taste, do not add it at all.
Eggplant, tomato and carrot lecho
Lecho with eggplants, tomatoes and peppers without adding vinegar and subsequent sterilization
You will need:
2 kg. tomatoes
1 kg. sweet pepper
1 kg. eggplant
2 pcs. onions
1 tbsp./l. high top salt
2 tbsp./l. sugar without top
2 tbsp./l. refined vegetable oil
Procedure:
- Wash tomatoes with cold water. You can peel them, or simply cut them into four pieces. To carefully remove the skin from the tomato, a cross-shaped cut is made on it. Place the fruit in boiling water for two minutes, rinse with cold water and peel.
- Wash the pepper, clean out the seeds from the cavity. Cut the vegetable into 3-4 cm slices.
- Wash the eggplants and cut off the stems. There is no need to peel them, just cut them lengthwise into four parts, and then widthwise, into 4-5 cm cubes. This is done so that during the cooking period the vegetables do not become overcooked and are ready at the same time as the pepper.
- Prepare two large onions. They must be peeled and cut into half rings as thin as possible.
- Grind the tomatoes in a meat grinder and boil in a deep aluminum pan after boiling for 20 minutes. Carefully ensure that the tomato puree does not burn; stir with a wooden spatula. During the cooking process, the pan must be covered with a lid, as the sauce will boil down and thicken, so the procedure should be carried out over low heat, gradually bringing to a boil. A pink foam may form on the surface. There is no need to remove it, as it will boil on its own before it’s ready.
- Add salt, sugar and vegetable oil to the prepared tomato mass. Boil for another half hour, stirring with a wooden spatula.
Important: under no circumstances use iodized salt when preparing lecho!
- Place prepared vegetables into the boiling sauce: eggplants, peppers, onions. Do not be alarmed if it seems to you that there is very little liquid, the vegetables will release a sufficient amount of their own juice and the amount of liquid will increase to normal within 3-5 minutes. Bring the sauce with vegetables to a boil and cook for another half hour, stirring.
- The finished lecho with eggplants is placed in jars that have not yet cooled down after hot processing. The salad is layered to the top, as it will settle a little during the cooling process.
- The rolled up jars are turned over, covered with a blanket and left to cool to room temperature on their own. It is best to store snacks in the basement, where it should be cold and dry.
Lecho with eggplants, tomatoes and peppers is ready to eat.
Lecho of eggplant, tomato and carrots with garlic for the winter
2 kg. eggplant
0.5 kg. bell pepper
0.5 kg carrots
0.5 kg. onions
1 kg. tomatoes
5 cloves garlic
100 gr. Sahara
75 ml. table vinegar
2 tbsp./l. salt
250 ml vegetable oil
Procedure:
- To prepare the dish, we need to wash the eggplants, trim the stems, cut into large cubes, then boil for approximately 5 minutes. Drain in a colander and cool.
- Wash the pepper, peel and cut into strips.
- The tomatoes are washed, cut in half and grated. This procedure is carried out in order not to bother with cleaning the skin. You can pass them through a meat grinder, the taste of lecho will not be affected.
- The onion is peeled and cut into half rings or strips. Then fried in oil until cooked. For this purpose, you can use a roasting pan or a saucepan.
- The carrots are peeled and grated on a coarse grater, added to the onion and fried until tender (for 10 minutes).
- Then add pepper to the fried vegetables, stir and cook for another 10 minutes.
- Eggplants are added next. All this needs to be mixed systematically with a wooden spatula.
- Vegetables are stewed over medium heat for 40 minutes. During cooking, salt, sugar and vinegar are added step by step. Before the end of the process, finely chop (or squeeze through a press) garlic.
- The finished product is rolled into sterilized jars and wrapped until completely cooled.
Eggplant lecho in a slow cooker
Lecho with eggplants for the winter in a slow cooker
Not so long ago, a new household appliance appeared in the everyday life of housewives - a multicooker. It makes it possible to simplify some cooking recipes. The multicooker is easy to use and simply irreplaceable in preparing many dishes. For those who love and know how to use this wonderful thing, a recipe is offered.
You will need:
0.5 kg. ripe tomato
1 eggplant
3 pcs. red bell pepper
2 pcs. carrots
2 pcs. onions
1 small hot pepper
3 cloves garlic
50 g vegetable oil
0.5 tsp./l. salt
1 tbsp./l. Sahara
2 pcs. bay leaf
35 ml. 9% vinegar
Cooking procedure
- Wash and sterilize the jars. Treat the lids.
- Wash tomatoes and hot peppers. Remove the seeds from hot peppers. Grind the tomatoes and peppers through a meat grinder.
- The carrots are peeled, washed and cut into cubes.
- Wash and remove the stems from the eggplants, cut them as you like.
- Remove the seeds from the bell pepper, wash it and cut it into wide slices, maybe into 4-6 pieces.
- Peel the onion, wash it with cold water and cut into half rings. Rinse the garlic cloves with water and finely chop or crush with a press.
- Pour oil into the multicooker container and heat it slightly in the “frying” or “baking” mode. Place vegetables there: onions, sweet peppers, carrots, eggplants. Stir and fry for 10 minutes, covered.
- Pour the tomato puree into the fried vegetables, add salt, sugar, garlic, vinegar and bay leaf. Mix everything again and close the lid. Cook for an hour in the “stew” or “soup” mode.
- The finished dish, hot, is placed in jars and rolled up. Place it upside down and wrap it in something warm until it cools down naturally. In this appetizer, the eggplant will taste spicy.
- always choose only fresh vegetables for preparing lecho;
- eggplants should be bought young, as they are soft, have a thin skin and practically no seeds; Old fruits can be harmful to health because they have the ability to accumulate corned beef, which is poison. Ripe fruits, despite the corned beef content, can also be eaten, having previously processed them as follows: cut into pieces and sprinkle with salt. Leave the eggplants in this form for 20-30 minutes, then cook and eat. It is advisable not to cover these vegetables for the winter;
- tomatoes with peppers for eggplant lecho must be ripe, because overripe tomatoes with eggplants will ruin the taste of this dish;
- Canned lecho should not be stored for more than a year, as eggplants are capricious and the jars can swell, which can lead to severe poisoning;
- Before eating the snack, be sure to check the lid. If it is slightly swollen, you should not eat this product. Even if the swelling is very small, it is dangerous to life and health!
