Lecho of eggplant, cooked for the winter - a traditional Hungarian dish, which is a vegetable snack, which perfectly complements even the festive table. It will be like your family members and guests. This fragrant, useful and delicate snack is appropriate at any time of the year. Now, when autumn is a season of vegetables in the street, it's time to make such a preparation. Let's find out with you some simple recipes for cooking lecho from eggplant.
Recipe lecho with eggplant
Ingredients:
- sugar - 1 item;
- ripe tomatoes - 2 kg;
- pepper red Bulgarian - 1 kg;
- bulb - 8 pieces;
- vegetable oil - 2 items;
- eggplant - 4 kg;
- garlic - 8 denticles;
- vinegar - 0,5 items;
- salt - 4 tbsp. spoons.
Preparation
So, to prepare this snack, first prepare all the ingredients. Eggplants thoroughly washed, wiped with a towel and cut into small cubes. Tomatoes are twisted through a meat grinder, and carrots are peeled and three on a griddle. The Bulgarian pepper is processed, we take out the seeds and cut it into small squares, and the onion is shredded with semirings. Garlic chopped finely with a knife, and not squeezed through the press.
Now add all the ingredients to a large saucepan, add the oil and vinegar. We put the dishes with vegetables on the fire, cook for about an hour, and then in hot form we put them into sterile jars, roll them up and wrap them until they cool down. Finished lecho of eggplant and tomato is kept all winter in the cellar.
Lecho homemade with eggplant
Ingredients:
- eggplant - 3 pieces;
- bulb - 2 pieces;
- ripe tomatoes - 1 kg;
- garlic - 3 cloves;
- vegetable oil - 0,5 items;
- sweet Bulgarian pepper - 3 pieces;
- spice.
Preparation
Prepare all the ingredients in advance. So, the pepper is processed, we take out the seeds, rinsed and shred with large cubes. Tomatoes are cut in half, cut one part into cubes, and from the other - squeeze tomato juice into a bowl. Onions are cleaned, shredded with thin straws. Cut the eggplant carefully on the eggplant and cut it into cubes of the appropriate size. In the frying pan pour a little oil, warm it, spread the eggplants and fry them on medium heat for 10 minutes. Then add the onion and stirring, we pass another 10 minutes. Then throw the pepper, continuing to cook, stirring, until the softness of the vegetables.
Further we reduce the fire to a weak one, put the tomato pulp into the frying pan and squeeze garlic through the press. All mixed, covered with a lid and stewed for exactly 15 minutes. After a while, pour carefully tomato juice and cook, stirring, for another 15 minutes. After that, lay out lecho in clean containers and close with lids.
Lecho with eggplant and pepper
Ingredients:
- eggplant - 7 pcs .;
- Bulgarian pepper - 7 pcs .;
- bulb - 1 piece;
- tomato juice - 1,5 l;
- zucchini - 3 pcs .;
- vegetable oil - 1 item;
- sugar - 1 item;
- salt - 1 tbsp. a spoon.
Preparation
Eggplants and zucchini washed, cut the tails, cut in half, put them in salted water and leave for 20 minutes to get rid of bitterness. After that, we take them out, dry them with a kitchen towel and
In the pot, pour tomato juice , add sunflower oil to it, pour out the sugar, salt and add the vinegar. Bring the marinade to a boil, and then lay out eggplant, onion and Bulgarian pepper. Cover the pan with a lid and simmer for about 20 minutes. Glass jars are thoroughly washed, sterilized in the oven, poured hot lecho from eggplants and zucchini in jars and covered with capron cap.