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➠ Eggplant lecho with tomato juice

Eggplant lecho with tomato juice

2608

Kitchen Russian

Calorie content 44.6 kcal

Portions 3 l.

Cooking time 1 d.

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 7.4 gr.

Content

For the preparation of a very tasty and aromatic lecho, we will use fresh tomatoes, from which we will make juice. But, you can take ready-made tomato juice if you wish. This will not change the taste of the dish much.

Ingredients

Eggplant 2 Kg Bell pepper 1.2KG Fresh tomatoes 2.6KG Onion 500 gr. Table vinegar 9% 45 ml. Granulated sugar 45 gr. Vegetable oil 170 ml. Garlic 0.5 pcs. Salt 1 tbsp

Cooking process

Cut the washed eggplants into large cubes or slices, cutting off the tails. Rinse the pepper, remove the core and seeds from it and cut into squares. Peel and rinse the onion, cut it into cubes.

Peel and wash the carrots. Grind it on a coarse grater. Remove the skin from the tomatoes by blanching. To do this, dip the tomatoes in boiling water for a couple of minutes and immediately in ice water, after which the skin will be easily removed. Grind the tomatoes in a blender and rub through a sieve. Pour the tomato juice into a saucepan and bring to a boil.

Transfer the peppers, carrots and onions to the boiled juice. Stir and wait for the vegetable mass to boil again. Then add the eggplants. Add salt, sugar and butter, mix well and simmer over low heat for 30 minutes.

Remove the husk from the garlic, rinse and chop half of the head. You can do this with a press or chop finely with a knife. Add garlic to lecho, stir and cook for 10 minutes. Add vinegar and after 2 minutes distribute lecho among sterilized jars. Seal the lids, turn the cans upside down and wrap them up for a day.

Bon Appetit!