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➠ Eggplant lecho with tomato paste

Eggplant lecho with tomato paste

3698

Kitchen Russian

Calorie content 50.6 kcal

Portions 3 l.

Cooking time 60 minutes

Proteins * 0.7 g

Fats * 2.6 gr.

Carbohydrates* 8.3 gr.

Content

Lecho is a universal dish: it is a salad, an appetizer, a sauce, and a side dish for any dish. Eggplant lecho with tomato paste has a delicate, solid structure and incredible aroma. This juicy and tasty dish is sure to be the highlight of your family dinner or dinner party.

Ingredients

Eggplant 6 pcs. Bell pepper 6 pcs. Garlic 2 pcs. Tomato paste 2.5 l. Chilli 1 PC. Vegetable oil 250 g Granulated sugar 0.5 tbsp. Table vinegar 9% 0.5 tbsp. Salt 1.5 tsp

Cooking process

Divide the garlic into cloves and peel them. Wash hot red pepper, remove the stalk and seeds. Chop the garlic and hot peppers in a blender.

Put tomato paste or tomatoes chopped with a blender into a saucepan on the fire. Cook for about 10 minutes. Add the garlic-pepper mixture to the tomato mass, mix everything thoroughly.

Wash the bell pepper, dry on a kitchen towel. Remove stalk and seeds. Cut the pepper into medium-sized strips.

Wash the eggplant, dry on a kitchen towel. Peel the eggplant. Cut it into medium-sized pieces. To remove the bitterness, you can soak the pieces of eggplant in slightly salted water for a while, then drain the water.

Put pepper and eggplant in a saucepan with tomato paste. Cook lecho, stirring constantly, for half an hour. At the end of cooking, add sugar, salt, vegetable oil and vinegar to the mass.

When the salt and sugar are completely dissolved, pour the eggplant lecho into sterilized jars. Roll up the cans, wrap them with a blanket and leave to cool for a day.