Lecho with eggplant
Products
Eggplant - 4 kilograms
Carrots - 1 kilogram
Onions - 1 kilogram
Tomatoes - 2 kilograms
Bulgarian pepper - 1 kilogram
Bitter pepper - 2 pieces
Vegetable oil for frying - 2 cups
Garlic - 10 teeth
Vinegar 9% - half a glass
Salt - 4 tablespoons with top
Sugar - 1 glass
Food preparation
1. Wash all vegetables thoroughly.
2. Peel a kilogram of carrots, a kilogram of onions and 10 cloves of garlic.
3. Cut the eggplants together with the peel into cubes, after removing the stalks.
4. Grate carrots on a coarse grater.
5. Cut the onion into thin half rings.
6. Dice 1 kilogram of bell peppers, after removing the seed boxes.
7. Cut two kilograms of tomatoes into cubes. You can (but not necessarily) remove the skin from the tomatoes. To do this, place each tomato in a bowl of boiling water for one minute, and then immediately transfer it to a bowl of cold water. After that, the skin is easily removed.
8. Cut each of the two hot peppers lengthwise, remove the seeds and cut into thin strips.
9. Crush each of the ten garlic cloves with the flat side of a knife and then chop finely with a knife.
Cooking in a saucepan
1. Put all prepared vegetables into a saucepan with a capacity of at least 9 liters and pour 2 cups of vegetable oil.
2. Place a saucepan over medium heat and bring the contents to a boil. This will take approximately 15 minutes.
3. Reduce heat. Cook lecho over low heat for 30 minutes, stirring occasionally.
4. Add 4 tablespoons of salt, a glass of sugar, mix everything.
5. Cook lecho for another 15 minutes over low heat. At the very end of cooking, add half a glass of 9% vinegar.
6. Put the finished lecho with eggplants in jars and close the lids.
7. Turn the jars with lecho with the lid down and wrap it with a blanket. Leave to cool completely.
Cooking in a slow cooker
1. Pour vegetable oil into the multicooker bowl, put all prepared vegetables, add salt and sugar.
2. Cook on the "Simmer" mode for 60 minutes. At the very end of cooking, add 9% vinegar and mix everything.
The amount of ingredients used must be adjusted to the volume of the multicooker bowl, while maintaining the proportions. When preparing the lecho, the filling level of the bowl recommended by the manufacturer should be taken into account.
Harvesting lecho from eggplant
Remove cans of lecho in a dark, dry place. Can be stored at room temperature.
Fusofacts
- Eggplant soak not necessary to remove bitterness.- It will be tastier if onions and carrots pre-fry in vegetable oil, but lecho from not fried vegetables is healthier.
- Spectacularly looks lecho, for the preparation of which bell peppers were used in three colors - red, yellow and green.
- Tomatoes and hot peppers for cooking lecho, you can skip through a meat grinder.
- Vinegar it is better to put it at the very end of cooking to avoid the spread of odors in the room.
- Iodized salt it is not recommended to use lecho for harvesting.
- As a result, from the specified amount of ingredients, about 7 liters of finished lecho will come out.
- Arrange the lecho with eggplants in banks, previously washed with hot water and soda and sterilized with steam or boiling water. It is important to clarify which lids the cans are designed for. There may be metal seamer lids, or twist screw lids.