Lecho with eggplant and carrots

4611

Kitchen Russian

Calorie content 46 kcal

Portions 4 p.

Cooking time 150 minutes

Proteins * 0.6 g

Fats * 2.1 gr.

Carbohydrates* 7.7 g

Content

What could be tastier than lecho with eggplant and carrots. A vegetable appetizer will help you out perfectly when you need an urgent snack or treat unexpected guests. I preserve this kind of lecho every year in large quantities. This appetizer is great for Lent.

Ingredients

Cooking process

First, wash the strong eggplants, dry them and cut them into small cubes. Then place them in a deep container, cover with cold water, add table salt, stir and leave for about 40 minutes. During this time, the eggplants will release their bitterness.

Peel and rinse the onions. Wash the tomatoes, make a cruciform cut, place in boiling water for a couple of seconds and then in ice water.

Then remove the skin and cut the stalk.

In this way, peel all the tomatoes.

Cut the peeled tomatoes into small cubes.

Cut the peeled onions into small cubes.

Wash the bell peppers, peel them of seeds and core, and then cut into small cubes.

Wash hot peppers thoroughly, remove seeds and cores, and then chop with a sharp knife.

Wash the carrots thoroughly, peel them with a vegetable peeler, and then grate on a coarse grater.

Pour the eggplants through a sieve or colander and rinse under cold water, leave for a while to allow excess moisture in the glass.

Put a deep dish with a thick bottom over medium heat and pour in the required amount of vegetable oil. Place prepared eggplants and fry, stirring occasionally.

Transfer the fried eggplants to a deep metal bowl in which you will cook lecho.

Put chopped onions in a cauldron and fry, stirring occasionally, until golden brown.

Transfer the fried onions to a deep bowl, in which the eggplants are already. Put the grated carrots in the cauldron in which the vegetables were fried and fry, stirring occasionally, until softened.

Transfer the fried carrots to a deep bowl, which already contains the rest of the fried vegetables. Put chopped bell pepper in a cauldron and fry, stirring occasionally, until softened.

Put the bell pepper in a saucepan. Finally, stew the chopped tomatoes in a cauldron, stirring occasionally.

Transfer the stewed tomatoes to a deep metal bowl, in which there are already fried vegetables.

Add chopped hot peppers, black ground pepper, coriander and fenugreek to the vegetable mass.

Then add salt to taste and granulated sugar.

Stir and cook for 30-35 minutes over low heat, stirring occasionally.

5 minutes before cooking, pour in vinegar and stir. Prepare the 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.

Gently arrange the hot lecho with eggplants and carrots in sterile jars and tighten with sterile lids.

Turn the lecho cans 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!

Lecho with eggplant and carrots

Ingredients

Cooking process

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