Among the wide assortment of all kinds of winter preparations, lecho of eggplant is not the last place, pleasing consumers with an excellent saturated piquant taste and excellent nutritional characteristics. Snack is both an independent dish, and a light side dish to the meat, and an appetizing addition to a slice of bread.
How to cook lecho of eggplants?
When you fulfill all the requirements of the chosen recipe and know the subtleties that increase the effectiveness of the process, you will be able to cook so delicious lecho from eggplant for the winter - you lick your fingers !.
- Eggplants choose medium-sized, not sluggish, not overripe, quality and without damage.
- Cut the fruit initially in circles or large slices of another form, they are salted and left for 30 minutes to get rid of the bitterness, after which they are shredded with circles, semicircles, cubes or blocks.
- An indispensable addition to lecho of eggplant is the tomato base: tomatoes, juice, sauce or tomato paste.
Lecho of eggplant and sweet pepper
For many, Lecho is associated exclusively with Bulgarian pepper. However, if the eggplant is added to the composition, the appetizer changes, acquiring additional nutritional value, saturation and a new, equally attractive taste. Tomato juice can be replaced by a portion twisted in a meat grinder or crushed tomatoes in a blender.
Ingredients:
- eggplant - 2 kg;
- Bulgarian pepper - 1,5 kg;
- onion - 5-6 pieces;
- tomato juice - 2.5 liters;
- sugar - 1 cup;
- vinegar 70% - 1.5 tbsp. spoons;
- salt - to taste.
Preparation
- Tomato juice is boiled by adding sugar, vinegar and salt to taste.
- Lay puffed large eggplant peppers and onion semirings.
- Boil lecho with aubergines and pepper for 30 minutes, roll in steamed jars, warm to cool.
Lecho of eggplants and tomatoes
In this case, lecho of Bulgarian pepper and eggplant is complemented with sliced tomatoes trimmed neatly. Due to this snack acquires a special texture and even more appetizing appearance. To produce mashed potatoes, you can take a softer fruit, and for cutting tomato specimens with dense flesh.
Ingredients:
- eggplant - 2 kg;
- Bulgarian pepper - 1,5 kg;
- tomatoes for slicing - 1 kg;
- tomatoes for juice - 2 kg;
- onions - 1 kg;
- carrots - 300 g;
- garlic - 1 head;
- oil - 1 glass;
- sugar, salt and vinegar - 100 g;
- pepper bitter - to taste.
Preparation
- Grind tomatoes, boil with the addition of salt, sugar, vinegar and oil.
- Lay carrots, onions, and after 15 minutes of cooking add eggplants, peppers and tomatoes.
- Stew Lecho with eggplants, tomatoes and pepper for 15 minutes, mix vinegar, garlic and bitter pepper.
- After 5 minutes, the snack is sealed in steamed vessels, warmed thoroughly for a day.
Lecho of zucchini and eggplant
Tender and pleasant in texture can cook lecho from eggplants and zucchini for the winter. It is important to prime the carrots with tomato almost to the ready, or pre-fry the vegetable in oil until soft, and then add it to the tomato base together with other vegetable ingredients.
Ingredients:
- eggplant - 1 kg;
- zucchini - 0,5 kg;
- Bulgarian pepper - 1 kg;
- tomatoes - 2.5 kg;
- onions and carrots - 0.5 kg each;
- garlic - 1 head;
- oil - 50 ml;
- sugar - 1 cup;
- salt - 2 tbsp. spoons;
- vinegar 70% - 0.5 tbsp. spoons.
Preparation
- Crush the tomatoes, add oil, salt, sugar, carrots, boil for 20 minutes.
- Lay the onion, stew the mixture for another 10 minutes.
- Throw large chopped zucchini, eggplants, peppers, boil for 20 minutes.
- Add garlic, vinegar, cork delicious lecho with eggplant in a sterile container.
Lecho with beans and aubergines for the winter
Even more nutritious and nutritious lecho of eggplant can be prepared, based on the recommendations from the following recipe. In this case, the composition of the snack is supplemented with beans, which are pre-soaked for at least 12 hours, periodically changing the water, and then washed and boiled until ready.
Ingredients:
- eggplant - 1 kg;
- beans - 300 g;
- Bulgarian pepper and carrots - 250 g;
- tomatoes - 800 g;
- garlic - 1,5 heads;
- oil - 140 ml;
- sugar - 1 tbsp. a spoon;
- salt - 1 tbsp. a spoon;
- vinegar 9% - 50 ml.
Preparation
- Boil the twisted tomatoes with garlic, butter, salt and sugar.
- Throw the tomato mixture of sliced eggplants, peppers, grated carrots and boiled beans.
- Stuff lecho of eggplant and beans for 30 minutes, pour in the vinegar.
- Capping a snack in steamed vessels, insulated in an inverted form for a day.
Lecho with eggplants and carrots
The following recipe lecho of eggplant for carrot fans, which replaces in this case the usual Bulgarian pepper. Root crops are preferably cut into strips or passed through a Korean grater, abandoning the traditional - so the appetizer will have a more appetizing appearance.
Ingredients:
- eggplant - 2 kg;
- carrots - 1 kg;
- tomatoes - 1 kg;
- onion - 4 pieces;
- garlic - 1 head;
- oil - 180 ml;
- sugar - 50 g;
- salt - 50 g;
- vinegar 9% - 50 ml.
Preparation
- Shredded tomatoes are cooked with carrots for 20 minutes, adding oil, salt, sugar.
- Lay the chopped eggplant, put it out for 30 minutes.
- Add the vinegar and garlic.
- After 5 minutes, cure lecho of aubergine tomato and carrots in sterile vessels, wrapped for a day inverted.
Lecho of eggplant with tomato paste
If fresh tomatoes are not available, it is possible to prepare lecho from eggplants for the winter with tomato paste diluted in equal proportions with water. If desired, the composition of the appetizer can be supplemented with garlic, herbs and finely chopped hot pepper, adding spicy ingredients five minutes before the end of cooking the fragrant billet.
Ingredients:
- eggplant and Bulgarian pepper - 1 kg each;
- onion - 0,5 kg;
- tomato paste and water - 500 g;
- sugar - 3 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- vinegar 9% - 40 ml.
Preparation
- Dilute the paste in water, add salt, sugar, bring the mixture to a boil.
- Lay the chopped onion.
- After 10 minutes of boiling, chopped eggplants and peppers are added, the mixture is stewed for 30 minutes.
- Pour in the vinegar and after 5 minutes roll lecho with eggplant paste in a sterile container.
Lecho with mushrooms and aubergines
Complementing the recipe lecho with eggplant mushrooms, the taste of the snack changes, acquiring a special flavor and extra saturation. Suitable as always available mushrooms, and more flavorful and nutritious forest mushrooms, which must first be properly prepared and boiled in water until settling on the bottom.
Ingredients:
- eggplants and bell peppers - 700 g;
- mushrooms and onions - 0.5 kg each;
- tomatoes - 1 kg;
- sugar and oil - 0.5 glasses each;
- salt - 1 tbsp. a spoon;
- vinegar 6% - 3 tbsp. spoons.
Preparation
- Grind tomatoes, mix with salt, sugar and oil, boil for 10 minutes.
- Add chopped eggplants, peppers, onions and mushrooms, cook for 30 minutes.
- Pour vinegar, stew Lecho 5 min and canned in steamed vessels, in addition they wrapped up before cooling.
Lecho in Georgian with eggplant
The prepared lecho in Georgian for the winter with aubergines differs from most versions with the characteristic acuity achieved by adding an impressive portion of pods of hot pepper. In some cases, mistresses add for the spicy and flavor a few pinch of a mixture of aromatic hops-suneli herbs.
Ingredients:
- eggplants and tomatoes - 1,5 kg each;
- sweet pepper - 5 pcs .;
- bitter pepper - 3 pieces;
- garlic - 1,5 heads;
- sugar and oil - 100 g;
- salt - 1 tbsp. spoon or to taste;
- vinegar 6% - 3 tbsp. spoons;
- seasonings.
Preparation
- Grind tomatoes, mix with sugar, salt and butter, boil for 5 minutes.
- Lay the chopped eggplants, two kinds of pepper, boil for 20-30 minutes.
- Stir in the vinegar, seasonings and garlic, stew for another 5 minutes.
- Capture lecho Georgian from eggplant in steamed pots.
Lecho with eggplant without vinegar
Prepared by the following recipe lecho of eggplants for the winter without vinegar will please opponents of the acid-containing preservative and those who are totally unpleasant about its taste in the preparations. With the proper performance of the technology and the observance of sterility, the snack is perfectly preserved even under room conditions.
Ingredients:
- tomatoes - 1,5 kg;
- eggplants and sweet peppers - 800 g;
- sugar - 0,25 cup;
- salt - 1 tbsp. a spoon;
- oil - 0,25 glasses.
Preparation
- Boil fried tomatoes with salt, sugar and oil for 30 minutes.
- Put pepper slices and aubergines brusches, put it out for 30 minutes.
- Pour boiling mass over steamed vessels, roll up with sterile lids, turn upside down and thoroughly wrap up until completely cool.
Lecho in the multi-bar made from eggplant
To preserve lecho from eggplants for the winter without sterilization, you can prepare a snack in the multivac. With the help of the device it will be possible to get a more effective look of the billet, keeping the integrity of the vegetable slices to the maximum, and to give the dish a saturation, frying the carrots and onion at the first stage of cooking.
Ingredients:
- tomatoes and eggplants - 1 kg each;
- sweet peppers - 4 pcs .;
- onions and carrots - 1 pc .;
- garlic - 4 teeth;
- sugar, salt, butter - to taste;
- vinegar - 1 tbsp. a spoon.
Preparation
- On oil in the "Baking" mode, fry the onions with carrots.
- Mortgaged tomatoes are ground, eggplants are sliced and peppers.
- Switch the device to "Quenching" for an hour.
- Add the garlic, vinegar, warmed lecho on the program "Varka" 10 minutes.
- They pour boiling mass into sterilized cans, cork with boiled lids, wrap up in an inverted form for a day.