Lecho with eggplant for the winter
0
1142
Kitchen
Russian
Calorie content
48.9 kcal
Portions
1 l.
Cooking time
90 minutes
Proteins *
0.5 gr.
Fats *
0.1 g
Carbohydrates*
7.7 g
Lecho with eggplant is a great occasion to remember the warm summer days, as well as take a shock dose of vitamins that are preserved in the vegetables - the ingredients of lecho. Such a dish will perfectly fit both a festive and everyday menu. It should be noted that eggplant lecho can be served not only as an addition to meat dishes, but also as a full-fledged independent snack.
Ingredients
Cooking process
First, we thoroughly rinse the eggplants, then cut them into large cubes, put them in a separate bowl. Sprinkle a little salt on the sliced eggplants and leave for twenty minutes. During this time, the juice contained in the eggplant will stand out along with the bitterness. After twenty minutes, drain the eggplant juice.
