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➠ Eggplant lecho with onions and carrots

Eggplant lecho with onions and carrots

1485

Kitchen Russian

Calorie content 46.3 kcal

Portions 4 p.

Cooking time 80 minutes

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 7.7 g

Content

Last year I found an interesting recipe for eggplant lecho with onions and carrots. The winter appetizer turns out to be juicy with a rich and thick tomato filling. Eggplant lecho is perfect for potato or pasta dishes.

Ingredients

Eggplant 1 kg Fresh tomatoes 3 Kg Onion 500 gr. Bell pepper 1.5KG Carrot 1 kg Vinegar essence 1 tbsp Salt 2 tbsp Granulated sugar 1 tbsp

Cooking process

Wash the tomatoes thoroughly and place them in pre-prepared boiling water for 1 minute, then transfer them to cold water, gently remove the skin and remove the stalk. Chop the peeled tomatoes with a blender or mince. Pour the tomato juice into a container with a thick bottom, in which you will cook lecho, put on medium heat and bring to a boil.

In the meantime, wash the carrots and peel them with a vegetable peeler. Grate the peeled carrots on a coarse grater and add to the tomato sauce. Bring to a boil again and reduce heat.

While the vegetables are boiling, wash the bell pepper thoroughly, dry it and peel it of seeds and core. Cut the peeled bell pepper into strips or cubes, and then send to cook with the rest of the ingredients for 7-10 minutes, stirring occasionally.

Wash and sterilize the jars in the oven or microwave. Pour boiling water over the lids or boil in a saucepan. Wash the eggplants thoroughly. Trim the tails of the eggplant. Cut the prepared eggplants into medium cubes.

Peel the onions, cut into small cubes. Send onions and eggplants to the rest of the ingredients, add the required amount of granulated sugar and table salt. Stirring occasionally, cook the lecho for about 15-20 minutes. 5 minutes before cooking, pour in the vinegar essence and mix well. Arrange the hot lecho in sterile jars.

Cover the jars with lids and place in a saucepan, cover the bottom with a towel. Put the pot with the jars on the fire, bring to a boil and sterilize for 15 minutes. Remove the hot jars carefully and screw with sterile caps. Turn the cans upside down. Leave to cool completely, wrapped in a warm blanket. Then move them to a dark place for storage.

Bon Appetit!