Cooking eggplant lecho for the winter You will lick your fingers

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  blanks

• Cooking time:

  1, 5 hours

Ingredients

• eggplant
• tomatoes
• Bulgarian pepper
• carrot
• garlic
• onion
• vegetable oil
• salt
• sugar
• vinegar

Eggplant lecho is a delicate and tasty snack that many housewives canned for the winter. We offer several recipes from the "Lick your fingers" series that you will definitely like.

Eggplant lecho with peppers and carrots

It is very easy to prepare eggplant lecho for the winter. Such an appetizer is not only tasty, but also healthy, because even after heat treatment, most of the vitamins are retained in vegetables. In order for the lecho to turn out such that "you will lick your fingers", it is better to use young fruits of eggplant for the recipe.

Ingredients:

• 2 kg eggplant;
• 0.5 kg of sweet pepper;
• 1 kg of tomatoes;
• 0.5 kg of carrots;
• 5 onions;
• 5 cloves of garlic;
• 100 g sugar;
• 2 tbsp. l. salt;
• 100 ml vinegar (9%);
• 200 ml of vegetable oil.

Preparation:

• For lecho, choose ripe red tomatoes, cut out the stalks, cut into pieces and grind them in a blender to make tomato juice.
• Chop the onion into quarters.
• Cut the eggplants into large pieces. You should not grind it, otherwise they will boil up, and in the end you will not get lecho, but caviar.

• Also grind the bell peppers into small pieces.
• Grate the carrots.
• Now heat the oil in a large saucepan, add the carrots and onions, salt a little, mix and simmer for 10 minutes.

• Then we lay all the other vegetables, that is, pepper and eggplant.
• Fill everything with tomato juice, pour in the remaining salt and sugar. Stir and cook for 30 minutes (we count from the moment of boiling).

Then add grated garlic, vinegar to the lecho, cook for another 10 minutes and you can immediately roll the snack into sterilized jars

For lecho, do not use overripe eggplants, because they contain a large amount of solanine. And as you know, it is a toxin that can cause poisoning.

Eggplant and champignon lecho

Eggplant and champignon lecho is a hearty and tasty appetizer, the recipe of which should definitely be included in a series of preparations for the winter "you will lick your fingers". Such a twist can surprise not only loved ones, but also guests at the festive table.

Ingredients:

• 2.5 kg eggplant;
• 2.4 kg of tomatoes;
• 1 kg of sweet pepper;
• 1 kg of sour apples;
• 150 g garlic;
• 2-3 chili peppers;
• 3 tbsp. l. salt;
• 1 cup of sugar;
• 200 ml of vegetable oil;
• 1.5 kg of champignons;
• 100 ml vinegar (9%).

Preparation:

First, using a meat grinder or a food processor, twist the peeled garlic and chili peppers, since we will add them to the lecho last

• Now we also pass peeled and chopped apples, tomatoes, bell peppers and carrots into another container through a meat grinder.
• Pour the resulting vegetable puree into a large saucepan, add salt and sugar, add oil and cook adjika for 1, 5 hours.

Cut the eggplants into large pieces and boil for 5 minutes

• We also chop the mushrooms coarsely, the mushrooms also need to be boiled for 10 minutes.
• We send garlic with chili pepper to the finished adjika, pour in vinegar, add mushrooms and eggplants.

Mix everything, simmer for another 10 minutes. We lay out the finished lecho in jars and tighten the lids. Jars and lids must be sterilized, as for any preservation

If mature fruits of eggplants are still used for lecho, then they need to be cut into slices, sprinkled with salt and left for half an hour. After the released bitter juice must be drained, and the eggplants themselves should be well rinsed and dried.

Tatar eggplant lecho - recipe without vinegar

Virtually every recipe for the preparation for the winter uses vinegar, but lecho can be prepared without adding a preservative. We offer a very tasty Tatar eggplant appetizer, which you will definitely like so much that you will lick your fingers.

Ingredients:

• 2 kg eggplant;
• 1.5 kg of bell pepper;
• 1.5 kg of tomatoes;
• 1 kg of onions;
• 4 heads of garlic;
• 1-2 hot peppers;
• parsley root;
• 100 g sugar;
• 70 salts;
• 150 ml of vegetable oil;
• 100 g of fresh herbs;
• 0.5 tsp coriander.

Preparation:

• We pass dill, parsley and cilantro greens through a meat grinder, as well as peeled garlic and hot peppers, which, if desired, can be peeled from seeds.
• Cut the tomatoes into pieces and also grind them with a meat grinder.

• Cut the eggplants into quarters.
• Chop the bell peppers into strips.
• Also chop the onion into thin strips.

• Cut the parsley root thinly.
• Now pour all the oil into a large saucepan and add the onion, lightly fry.
• Then add the grated tomatoes to the onion vegetable and bring to a boil.
• Then we fall asleep the eggplants, lightly add them so that they give juice faster, and after boiling, simmer under the lid for 15 minutes.

• Now put the bell peppers in a saucepan, mix and also cook under the lid for another 10 minutes.
• Then add herbs with garlic and hot pepper. Add the remaining salt, sugar and coriander. Mix everything and simmer until all vegetables are cooked. The total cooking time should not be less than 40 minutes.

We put the finished hot lecho in jars (they need to be well sterilized, like the lids, because we do not forget that the appetizer is prepared without vinegar)

Eggplants are excellently combined with various spices, so you can use not only coriander, but also marjoram, basil or oregano in cooking.

Eggplant lecho with pepper and garlic

Eggplant lecho can be prepared for the winter with the addition of any other vegetables. So, it turns out very tasty with bell peppers and garlic. This recipe can also be classified as one of the best winter vegetable preparations from the “you lick your fingers” series.

Ingredients:

• 4 kg eggplant;
• 3 kg of tomatoes;
• 2 kg of sweet pepper;
• 2 heads of garlic;
• 3 tbsp. l. Sahara;
• 1 glass of vegetable oil;
• 1 cup of sugar;
• 3-5 hot pepper pods;
• 100 ml vinegar (9%);
• 300 ml of water;
• a bunch of basil (purple).

Preparation:

• Cut the eggplants into four pieces and then cut them into cubes.
• We also cut the bell pepper into four parts, and then cut into cubes.

Now we take the basil, but you can use any greens. Separate the leaves from the twigs and chop finely

• Grind tomatoes and hot peppers in any convenient way, immediately send the tomato puree to a large saucepan.
• Next, pour salt, sugar, pour in oil, add garlic squeezed through a press and add chopped greens.

• Now pour in the pepper and eggplant. If the tomatoes are fleshy and there is little juice in them, then you can add water.
• We mix everything and simmer over the fire for 20-25 minutes (we count the time from the moment of boiling).

Add vinegar to the finished lecho, stir and lay out the snack in jars, tighten the lids and, after cooling, put the conservation into storage

All jars after sterilization must be dry. If even a drop of water gets into conservation, then the lecho will simply deteriorate.

Eggplant lecho with white beans

Such an interesting recipe will require a little more time to prepare, because we will cook lecho from eggplant with white beans. But do not regret the expended energy, because such an appetizer for the winter turns out to be so satisfying and tasty that "you will lick your fingers."

Ingredients:

• 2 kg eggplant;
• 1 kg of carrots;
• 1 kg of onions;
• 2 liters of tomato juice;
• 3-4 cloves of garlic;
• 500 g white beans;
• 300 ml of vegetable oil;
• 1 tbsp. l. vinegar (9%);
• 2 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 1 tsp black pepper.

Preparation:

Pour the white beans into a bowl, fill with cold water and leave overnight. Soaking will shorten the boil time of the beans and will also allow the body to absorb them better

Then we wash the beans and boil until tender for 50 minutes

Cut the eggplants into long pieces (you can dice or quarters), sprinkle with salt, mix and leave for 15 minutes. After the released bitter juice is drained, and the blue ones are rinsed under running water and dried

Grind the carrots, garlic in small pieces on a coarse grater, chop the onion in half rings

• Pour tomato juice (preferably homemade) into a large saucepan, add onions and carrots. If there are no homemade tomatoes or juice, then you can dilute tomato paste with water in a 1: 2 ratio.
• We simmer vegetables for 20 minutes, then add blue ones to them.
• Next, add sugar, salt, pepper and pour in vinegar.
• Mix everything and simmer for 1 hour.

• Then we pour in the already boiled beans, chopped garlic, also pour in the vinegar and cook for another 20 minutes.
• We lay out the finished lecho in jars and tighten the lids.

The eggplant and bean lecho turns out to be satisfying, it can be served as a dish on its own, which is very suitable for those who observe the fast. On ordinary days, it is an excellent addition to any poultry and meat dishes.

Eggplant lecho is a delicious winter snack that can even be served on a festive table. All the suggested recipes from the “you lick your fingers” series are very simple. If desired, the amount of ingredients can be varied, as well as add different spices. The end result is dishes with new flavors.