During the eggplant season, I always cook delicious lecho according to my family's favorite recipe. The appetizer is loved not only during a family dinner, even guests always eat it with great pleasure, especially with boiled potatoes. If you serve such lecho to your men with strong drinks, they will be very grateful to you, because it is tasty, satisfying and aromatic.
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Ingredients:
Eggplant - 1.2 kg
Tomatoes - 1 kg
Onions - 400 g
Garlic - 4 cloves
Carrots - 2 pcs.
Bulgarian red pepper - 4 pcs.
Lean oil - 100 ml
White wine vinegar 6% - 50 ml
Salt - 1 tablespoon
Sugar - 2-3 tbsp.
Peppercorns - 20 pcs.
Parsley - optional
Step by step recipe:
To prepare eggplant lecho for the winter "Lick your fingers", prepare the products according to the list. From the specified amount, you will get 7 jars of 500 grams.
Peel the carrots, onions and garlic. Wash and dry the vegetables.
Cut the tomatoes into quarters, remove the place where the stalk grows. Transfer to a blender, punch until smooth.
Pour the tomato juice into a deep saucepan, at least 5 liters.
Coarsely chop the onions, grate the carrots into thin slices or cut into circles. Peel the Bulgarian pepper from seeds, also cut into large pieces. Transfer all vegetables to a saucepan with juice.
Peel the eggplants from the tails, cut into circles. Fry very quickly in a minimal amount of lean refined oil. In principle, it is not necessary to fry the eggplants, but then the lecho will not be so tasty.
Transfer the fried eggplant to a saucepan with the contents. Add salt, sugar, peppercorns. After boiling, taste the marinade. If something is missing - add, do not be afraid. Mix very gently, cook for 30 minutes over low heat.
Cut the garlic into thin slices or pass through the garlic dish directly into the saucepan. Cook lecho for another 10 minutes. If desired, a small bunch of fresh parsley can be added at this stage. Pour in vinegar.
Now make the quietest fire - the lecho will boil quietly while you put it in the jars. Quickly roll up with sterile lids, put the blanks upside down, cover with something warm and leave so until completely cooled down, for a day for sure.
Transfer the cooled jars with the ready-made lecho to a cold place and store there until winter.
A very tasty and aromatic eggplant appetizer is ready. Enjoy!
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