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➠ Eggplant lecho for the winter Lick your fingers

Eggplant lecho for the winter Lick your fingers

2169

Kitchen Russian

Calorie content 50.8 kcal

Portions 1.5 l.

Cooking time 90 minutes

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 8.6 gr.

Eggplant lecho for the winter Lick your fingers

Content

If you are very fond of eggplant and have already prepared many different seams for the winter, use another recipe. The eggplant lecho is juicy and quite aromatic. The blank goes well with any side dishes from cereals or pasta. Eggplant lecho is especially tasty with boiled potatoes.

Ingredients

Cooking process

Wash and dry the tomatoes thoroughly, cut into several parts, remove the stalk and chop with a blender until smooth, you can also use a meat grinder or food processor.

Peel the onions and rinse under cold running water. Cut the peeled onions into thin half rings.

Pour the chopped tomatoes into a heavy-bottomed saucepan. Place over medium heat and bring to a boil. Then lay out the onion half rings. Add the required amount of vegetable oil and table vinegar, add table salt, granulated sugar and ground paprika. Bring to a boil again and cook for another 15 minutes.

Wash and dry the eggplants thoroughly, cut into medium-sized cubes.

Wash and dry the bell peppers and hot peppers, peel them of seeds and core, and then cut the peeled bell peppers into medium-sized pieces. Finely chop the peeled hot peppers with a sharp knife.

Then add the chopped eggplants to the pot and cook for about 10-15 minutes. Then add the bell peppers and hot peppers and cook for another 10 minutes. Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Remove the hot eggplant lecho from the heat, carefully place in sterile jars, and roll up with sterile lids using a seaming machine. Turn the eggplant lecho jars upside down. Leave as it is until it cools completely, wrapped in a warm blanket. Then, turn the cooled snack jars over and store them in a cool, dark place.

Bon Appetit!