Eggplant lecho is a spicy and spicy appetizer. It goes well with meat dishes and boiled potatoes. Lecho is served immediately after cooking or is harvested for the winter in jars.
Preparation for conservation lecho
The main condition for the preparation of delicious lecho is not only the correct adherence to the recipe, but also the quality of all vegetables. Ripe and juicy fruits should be selected. Tomatoes must be high in pulp. Onions can be used blue, they are sharper. Eggplants should not have wormholes.
When preserving the finished product, special attention should be paid to the sterilization of glass containers. Banks should be additionally rinsed with vinegar.
Homemade way of making lecho
Ingredients:
- eggplant - 5 kg;
- onions (preferably blue) - 2 kg;
- red bell pepper - 2 kg;
- meaty tomatoes - 3 kg;
- garlic;
- sunflower oil - 500 g;
- table vinegar 6% - 100 ml;
- granulated sugar - 3 tablespoons;
- salt - 2 teaspoons;
- Bay leaf;
- spicy cloves;
- allspice peas.
This recipe for making eggplant lecho can be used not only as a preparation for the winter. Without the use of vinegar, you get a great snack for lunch or dinner.
All vegetables must be thoroughly rinsed and dried. Cut the eggplants into slices. To do this, each eggplant must be cut lengthwise into four parts. If the vegetables are very large, then each strip can be cut even across.
Then you need to pour everything with cold water and salt so that the bitterness comes out. Set aside the container with vegetables for a while, and then drain the water. Next, place the eggplants under a press. Making a homemade eggplant press is easy. To do this, cover them with a large plate or cutting board. Above should be put some kind of load. Under such a press, all excess liquid will quickly drain from the vegetables.
Remove the husk from onions and garlic. Sweet bell peppers must be peeled from the core and seeds. Cut into strips along the length of the fruit. The tomatoes must be divided into four parts.
If tomatoes have a dense skin, you need to hold them in boiling water for 2-3 minutes. After this procedure, the skin can be easily removed.
Next, twist the garlic, onions and tomatoes in a meat grinder with a fine mesh. You can also use a food processor to crush vegetables.
A large cauldron must be placed on a fire and pour all the vegetable oil into it. Let it warm up. Lay out the crushed vegetable mass. Bring to a boil with occasional stirring. Add salt and sugar. Mix the vegetable mass thoroughly. For lovers of spicy dishes, you can add a little chili pepper to the lecho.
Dip the squeezed eggplants into the hot vegetable mass. Leave on fire for an hour. At the end of cooking, add all the prepared spices and vinegar. Let the lecho boil for another ten minutes and put in pre-sterilized jars. The seaming caps must also be boiled in advance. Twist the cans and turn them upside down. Wrap up warmly and leave for a day.
Winter unwittingly reduces the consumption of fresh vegetables, so a home stock of preparations will help make the menu more varied.
