Eggplant lecho for the winter

Eggplant lecho for the winter

Lecho with eggplant and mushrooms

We provide you with a recipe for a unique and tasty preparation of lecho with eggplant and mushrooms. It can be served as a separate dish, side dish or salad, and can be eaten hot or cool. With this preparation for us you will amaze your guests and loved ones. The fundamental point of making it is to grind all the ingredients in a meat grinder, not counting eggplants and mushrooms. You can take any mushrooms.

Lecho with eggplant and pepper

Preparing eggplants for the winter in the form of lecho is becoming increasingly popular, and different options for its production are emerging. In this recipe, you are invited to prepare eggplants with bell peppers, although you can change the quantity and composition of ingredients to your own taste. It is important that the vegetables in the preparation given to us are cut into large pieces. When stewed, they will retain their shape and make the lecho catchy, beautiful and tasty.

Eggplant lecho with tomato paste

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 tender, solid structure and an indescribable smell. This juicy and savory dish is sure to be the highlight of your home or dinner party.

Eggplant lecho for the winter without sterilization

You can especially successfully use the harvested eggplant by preparing eggplant lecho for the winter without sterilization. In such an appetizer, the vegetable will sparkle with a completely new, unsurpassed taste, and will amuse you and your household with its juiciness, aroma and tenderness.

Lecho with eggplant and carrots

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

Lecho from zucchini and eggplant for the winter

The process of preparing winter seams is usually not labor-intensive, but painfully long. I would like to share a recipe for lecho made from zucchini and eggplant, which will not take up much of your time, and the appetizer will turn out to be catchy and very tasty.

Korean eggplant lecho

I love the summer-autumn season, when the process of winter preparations begins. One of my favorite preparations, which I want to share with you, is Korean eggplant lecho. The fragrant appetizer is moderately spicy and is sure to please everyone.

Eggplant lecho with tomato juice

To make a very tasty and fragrant lecho, we will use the freshest tomatoes, from which we will create juice. But, you can also use ready-made tomato juice if you wish. The taste of the dish will not change much.

Eggplant and sweet pepper lecho for the winter

Bulgarian lecho with blue vegetables can be served as an independent appetizer or used as an additive for making hot dishes. Lecho according to this recipe comes out sweetish in taste with a pronounced smell of pepper and a thick mixture.

Awesome eggplant lecho

Eggplant lecho is nourishing and fragrant. This preparation of vegetables adds variety to both the dinner and formal tables. In addition, the appetizer will perfectly complement the main dishes.

Lecho with eggplants, tomatoes and peppers for the winter

Recipes for making lecho with the addition of eggplant are becoming increasingly popular among housewives. The main feature of this lecho is the cutting of eggplant and pepper into large pieces. Vinegar is not added to lecho, because tomatoes will give it sourness. You can enrich the taste of this preparation with garlic and herbs.

Cucumber lecho with tomato paste

Most often, Lecho salad is prepared from zucchini or peppers. But cucumber lecho is in no way inferior in taste, and the manufacturing process is not very different from the traditional recipe. Cucumber lecho can be either a side dish or a cool appetizer on the table. Be sure to try!

Eggplant lecho with onions and carrots

Last year I found a fascinating recipe for eggplant lecho with onions and carrots. The winter appetizer comes out juicy with a rich and thick tomato filling. Eggplant lecho is ideal for potato or pasta dishes.

Eggplant lecho for the winter You will lick your fingers

If you really love eggplants and have already prepared a huge number of different wraps for the winter, use another recipe. Eggplant lecho comes out juicy and quite fragrant. The preparation mixes perfectly with any side dishes of cereals or pasta. Eggplant lecho is especially tasty with boiled potatoes.

Lecho from eggplant, sweet pepper, carrots

For those who love eggplants, I would like to offer one of my favorite recipes for lecho made from eggplants, bell peppers and carrots. I love this winter appetizer that will brighten up and delight your special occasion.

Lecho with eggplants for the winter

Lecho with eggplant is a good reason to remember warm summer days, and also take a heavy dose of vitamins that are preserved in the vegetables that are the ingredients of lecho. This dish will fit perfectly into both a formal and everyday menu. It must be noted that eggplant lecho can be served not only as an addition to meat dishes, but also as a complete independent snack.

Eggplant lecho for the winter: the best recipes

With the arrival of winter, our diet becomes significantly poorer, because there is a meager assortment of vegetables on sale. For the winter, we prepare various dishes, the recipes of which are simple to prepare, and even a novice housewife can prepare eggplant lecho. This dish came to us from Hungary. It has taken root well not only among capricious Europeans, but has also gained fame in Russia. The taste of lecho is pleasant, sweet and sour, its piquancy is imparted by barely noticeable notes of garlic.

In addition to the traditional recipe for this dish, there are many different options that taste beautiful. In addition to the main ingredients, housewives often include zucchini and eggplant in its composition. In this article we will focus on recipes for making eggplant lecho for the winter. This appetizer, in its composition, juiciness and flavor bouquet, is reminiscent of the popular French ratatouille; it is suitable as a separate dish with meat. The rich sauce will make a beautiful addition to any side dish: pasta, porridge, potatoes. This dish is simply a godsend for those people who fast, because its diet is rich in vitamins and has a wonderful taste. It can be eaten directly after production, or it can be preserved in jars and enjoyed all winter and spring, right before new vegetables appear on the markets. We will look at several delicious recipes that are very popular among housewives.

Manufacturing specificity

Every dish has its own specific preparation and lecho with eggplant is no exception. What vegetables are suitable for making this dish?

• ripe, sweet and meaty bell pepper. It can be reddish or orange, you can combine it in a 50/50 ratio;
• tomatoes are thin-skinned, juicy, slightly sour in taste. Fleshy fruits will also be appropriate, but their quantity will have to be increased slightly (if the recipe calls for 2 kg, then take 2.5-3 kg of “cream”);
• Take eggplants for lecho that are not old and tender, preferably those varieties that do not contain bitterness. Under no circumstances should you buy the Almaz variety for this dish; it does not lose its bitterness after proper processing;
• snow-white sweet onion. Regular onions will spoil the tender and unique taste of the snack. To preserve the originality of the taste, do not add it completely.

Eggplant, tomato and carrot lecho

Lecho with eggplants, tomatoes and peppers without adding vinegar and subsequent sterilization

1 kg. sweet pepper

2 pcs. onions

1 tbsp./l. salts with the highest top

2 tbsp./l. sugar without top

2 tbsp./l. refined vegetable oil

1. Wash tomatoes with cool water. You can peel them, or simply cut them into four pieces. To carefully remove the skin from the tomato, a cross-shaped cut is made on it. Place the fruit in boiling water for two minutes, rinse with cool water and peel.
2. Rinse the pepper, clean out the seeds from the cavity. Cut the vegetable into 3-4 cm slices.
3. Wash the eggplants and cut off the stems. There is no need to peel them, we just cut them lengthwise into four parts, and then widthwise, into 4-5 cm cubes. This is done so that during the cooking period the vegetables do not become overcooked and are ready immediately with pepper.
4. We prepare two huge onions. They need to be peeled and cut into half rings as thin as possible.
5. Grind the tomatoes in a meat grinder and boil in a deep aluminum pan after boiling for 20 minutes. Be careful to ensure that the tomato puree does not burn; stir with a wooden spatula. During the cooking process, the pan must be covered with a lid, because the sauce will boil down and thicken, so it is necessary to carry out the function over low heat, bringing it to a boil evenly. A pink foam may form on the surface. There is no need to remove it, because before it is ready it will boil on its own.
6. Add salt, sugar and vegetable oil to the prepared tomato mass. Boil for another half hour, stirring with a wooden spatula.

Fundamentally: under no circumstances use iodized salt when making lecho!

1. Add cooked vegetables to the bubbling sauce: eggplants, peppers, onions. Do not be alarmed if it seems to you that there is not enough water, the vegetables will release a sufficient amount of their own juice and the amount of water will increase to normal within 3-5 minutes. Bring the sauce with vegetables to a boil and cook for another half hour, stirring.
2. The finished lecho with eggplants is placed in jars that have not yet cooled down after hot processing. The salad is layered to the top because it will settle slightly as it cools.
3. The rolled up jars are turned over, covered with a blanket and left to cool to room temperature on their own. It is best to store snacks in the basement, where it should be cold and dry.

Lecho with eggplants, tomatoes and peppers is ready to eat.

Lecho of eggplant, tomato and carrots with garlic for the winter

0.5 kg. bell pepper

0.5 kg. onions

5 cloves garlic

75 ml. table vinegar

250 ml vegetable oil

1. To prepare the dish we need to wash the eggplants, trim the stems, cut into large cubes, then boil for about 5 minutes. Drain in a colander and cool.
2. Wash the pepper, peel and cut into strips.
3. The tomatoes are washed, cut in half and grated. This procedure is carried out so as not to bother with cleaning the skin. You can pass them through a meat grinder, the taste of lecho will not be affected.
4. The onion is peeled and cut into half rings or strips. Then it is fried in oil until cooked. For this purpose, you can use a roasting pan or a saucepan.
5. The carrots are peeled and grated on a coarse grater, added to the onion and fried until tender (for 10 minutes).
6. Then add pepper to the fried vegetables, stir and cook for another 10 minutes.
7. Eggplants are added next. All this must be systematically stirred with a wooden spatula.
8. Vegetables are stewed over medium heat for 40 minutes. During production, salt, sugar and vinegar are added step by step. Before the end of the process, finely chop (or squeeze through a press) garlic.
9. The finished product is rolled into sterilized jars and wrapped until completely cooled.

Eggplant lecho in a slow cooker

Lecho with eggplants for the winter in a slow cooker

Not so long ago, a new household appliance appeared in the everyday life of housewives - a multicooker. It makes it possible to simplify certain manufacturing recipes. The multicooker is easy to use and simply irreplaceable in preparing almost all dishes. For those who love and know how to use this lovely thing given to us, a recipe is offered.

0.5 kg. ripe tomato

3 pcs. reddish bell pepper

2 pcs. onions

1 small hot pepper

3 cloves garlic

50 g vegetable oil

2 pcs. bay leaf

1. Wash and sterilize the jars. Treat the lids.
2. Wash tomatoes and hot peppers. Remove the seeds from the hot pepper. Grind the tomatoes and peppers through a meat grinder.
3. The carrots are peeled, washed and cut into cubes.
4. Wash and remove the stems from the eggplants, cut them as you like.
5. Peel the seeds from the bell pepper, wash it and cut it into wide slices, maybe into 4-6 pieces.
6. Peel the onion, wash it with cool water and cut into half rings. Rinse the garlic cloves with water and finely chop or crush with a press.
7. Pour oil into the multicooker container and heat it slightly using the “frying” or “baking” mode. Place vegetables there: onions, sweet peppers, carrots, eggplants. Stir and fry for 10 minutes, covered.
8. Pour the tomato puree into the fried vegetables, add salt, sugar, garlic, vinegar and bay leaf. Stir everything again and close the lid. Cook for an hour in the “stew” or “soup” mode.
9. The finished dish, hot, is placed in jars and rolled up. Place it upside down and wrap it in something warm until it cools down naturally. In this appetizer, the eggplants will taste spicy.

Tips for the hostess

• Always choose only the freshest vegetables for making lecho;
• eggplants should be taken young, because they are soft, have a narrow skin and actually do not contain seeds; Old fruits can be harmful to health because they have the ability to accumulate corned beef - this is poison. Ripe fruits, despite the corned beef content, can also be eaten, having previously processed them in the following way: cut into pieces and sprinkle with salt. Leave the eggplants in this form for 20-30 minutes, then cook and eat. For the winter, it is better not to cover these vegetables;
• tomatoes with peppers for eggplant lecho must be ripe, because overripe tomatoes with eggplants will spoil the taste of this dish;
• Canned lecho should not be stored for more than one year, because eggplants are capricious and the jars can swell, which can lead to serious poisoning;
• Before you eat the snack, be sure to check the lid. If it is slightly swollen, you should not eat this product. Even if the swelling is very tiny, it is unsafe for life and health!

Lecho for the winter with eggplants, tomatoes and peppers

Homemade winter lecho recipe with eggplants, tomatoes, peppers and herbs. I'm sure you will like this recipe, it has already been tested for many years. If desired, you can also add chili pepper - then the lecho will be more special and spicier.

Ingredients for “Lecho for the winter with eggplants, tomatoes and peppers”:

• Tomato – 2.5 kg
• Eggplant - 4 pcs
• Bell pepper – 1 kg
• Greens (Dill, parsley)
• Garlic – 100 g
• Vegetable oil – 75 ml
• Sugar - 100 g
• Salt - 1.5 tbsp. l.
• Vinegar (9%) - 2 tbsp. l.

Production time: 85 minutes

Nutritional and energy value:

Recipe for “Winter lecho with eggplants, tomatoes and peppers”:

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September 11 Svetlana3225 # (recipe creator)

At first, the video clearly shows that the vegetables are in pieces, even the tomato is in pieces.

For those who are confused by the time or it seems that a lot of time is spent on cooking, you can reduce the time. To preserve it, so that the eggplant does not swell, I boil it for exactly that amount of time over a leisurely fire and the result is a good lecho, which has not failed for many years.

September 10 Svetlana3225 # (recipe creator)

1.2 kg eggplant. I stewed until the eggplant was ready and measured the time correctly; for me they stewed for exactly that long. Simmer until they become TRANSPARENT.

September 10 Svetlana3225 # (recipe creator)

September 7 Svetlana3225 # (recipe creator)

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Eggplant lecho for the winter

A selection of favorite eggplant lecho recipes with step-by-step photos and instructions. We will tell you and show you how to prepare eggplant lecho for the winter, tasty and simple!

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Recipes for eggplant lecho for the winter, 5 pcs. in the collection

Ingredients

Eggplants – 500-600 gr;

Tomatoes – 250-300 gr;

Sweet pepper – 2-3 pieces;

Onion – 1-2 heads as desired;

Garlic – 1-2 cloves optional;

Vegetable oil – 30-40 ml;

Salt – 0.5 teaspoon or to taste;

Sugar – up to 1 tbsp. spoons;

Fruit vinegar (6%) – 2 teaspoons;

Dry paprika - to taste.

Ingredients

Eggplants – 1 kg

Onions – 350 g

Sweet pepper – 350 g

Bitter pepper - to taste

Garlic – 3 cloves

Table vinegar – 20 ml

Sunflower oil – 50 g

Ingredients

Eggplants – 0.5 kg

Sweet bell pepper – 0.6 kg

Sugar - 0.3 cups

Tomato juice – 600 ml

Sunflower oil – 100 ml

Garlic - 6 cloves (or to taste)

Ingredients

Bell pepper – 500 g

Tomatoes – 800 g

Garlic – 1 head

Capsicum – 1 pc.

Spices - to taste

Greens - to taste

Ingredients

Tomatoes – 0.5 kg

Sweet pepper – 2 pcs.

Eggplants – 1 pc.

Onions – 1 pc.

Vegetable oil – 50 ml

Allspice – 2 pcs.

Peppercorns – 4 pcs.

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