Lecho with eggplant, tomato and pepper

Lecho with eggplant, tomato and pepper

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Fresh vegetables are hard to come by during winter. And those that are, usually have no taste, and are quite expensive. Therefore, at the end of the summer season, housewives begin to make seams for the winter. Most often these are pickled and pickled vegetables, as well as a variety of salads. Most housewives cook lecho for the winter. This salad is mainly composed of tomatoes and peppers. You can also add onions, garlic and carrots to it. Such a seemingly poor composition gives the workpiece a wonderful sour-spicy taste.

But every year more and more options for the preparation of lecho appear. For example, many praise this salad with the addition of apples or zucchini. But most of all positive reviews were collected by the eggplant lecho recipe for the winter. Let's consider the option of preparing it, and also learn some of the subtleties of the process itself.

Important features

Cooking eggplant lecho is not much different from the classic recipe that uses tomatoes and bell peppers. The only thing is that in this version there are more various additives. You can throw a variety of herbs and spices here. For example, many people add dill, bay leaves, garlic and black pepper to their salad.

In addition to such aromatic additives, table vinegar must be present in the preparation. It is he who is responsible for the safety of the lecho for a long time. In addition, vinegar gives the dish a special sourness, thanks to which the taste of lecho only improves. It is important to be very responsible when choosing vegetables for lecho. They should be ripe and fresh. You cannot take old large eggplants for salad.

Important! Only young soft fruits are suitable for lecho. These eggplants have few seeds and a very thin skin.

Old eggplants are not only tough, but to some extent, dangerous. With age, the fruits accumulate solanine, which is a poison. It is this substance that gives the eggplant a bitter taste. Also, the amount of solanine can be determined by the appearance of the fruits themselves. If the flesh changes color quickly at the cut site, then the concentration of solanine is quite high.

For this reason, it is better to use young fruits. But old eggplants can also be used in cooking. They are simply cut and sprinkled with salt. In this form, the vegetables should stand for a while. Solanine will come out along with the extracted juice. Such fruits can be safely consumed in food, but you will need to carefully salt them so as not to overdo it. Now let's look at eggplant lecho recipes for the winter.

Eggplant lecho for the winter

To make a lecho with eggplant, tomatoes and peppers, we need:

  • small young eggplants - one kilogram;
  • red fleshy tomatoes - half a kilogram;
  • bell pepper of any color - half a kilogram;
  • onions - two pieces;
  • garlic - five cloves;
  • ground paprika - one teaspoon;
  • granulated sugar - two tablespoons;
  • salt - one teaspoon;
  • 6% table vinegar - two tablespoons;
  • sunflower oil - about 60 ml.

It is necessary to prepare jars and lids for lecho in advance. They are first washed with soda, and then sterilized over steam or in boiled water. It is very important that the jars are completely dry by the time the salad is to be poured. Otherwise, the remaining water may cause fermentation.

Tomatoes for lecho are washed in water and the stalks are removed. Further, the fruits are crushed in any convenient way. The fastest way to do this is with a blender or meat grinder. Then the Bulgarian pepper is washed and cleaned. It is cut in half and all seeds and stalks are removed. Now the pepper is cut into large pieces of any shape.

Next, they begin to prepare the eggplant. They, like all other vegetables, are washed under running water. After that, the stalks are cut from the fruit and cut into cubes or slices. The size of the pieces doesn't matter. Peel the onion and cut it into half rings. And the garlic can be simply crushed with a press or finely chopped with a knife.

Attention! To prepare lecho, it is better to use a cauldron or a saucepan with a thick bottom.

Vegetable oil is poured into a cauldron prepared for lecho, heat it up and throw onions there. When it becomes soft, add tomato paste to the pan. Mix the onion and paste until smooth and bring to a boil. Now sugar, salt, dry paprika and pepper are thrown into the lecho.

The salad is brought to a boil again and garlic and eggplant are added there. The mixture is simmered over low heat for 30 minutes. A few minutes before complete readiness, you should pour table vinegar into the lecho and mix. When the mass boils again, it is turned off and poured into sterilized containers. Then the cans are turned over and covered with a warm blanket. In this form, the salad should stand for at least a day. Then the lecho is moved to a cold room for further storage.

Important! Be sure to pay attention to the lids before using the salad. If they are even a little swollen, it means that you cannot eat such a salad.


Now you can easily prepare a delicious and aromatic eggplant lecho. As you can see, the components of this blank can vary depending on taste preferences. But basically lecho consists of the simplest and most affordable vegetables. For example, from tomatoes, bell peppers, garlic and onions. Many people like to add various herbs and spices to lecho. And adding eggplants here, you get an incredible salad, you just lick your fingers. Try to surprise and pamper your loved ones.

Watch the video: Pasta alla Norma. Fried eggplant and tomato pasta