Lecho eggplant with pepper for the winter recipes. How to prepare eggplant lecho for the winter according to a step-by-step recipe with a photo

In the winter season, I want to please loved ones with a vegetable salad. But, apart from potatoes, carrots and onions, it is difficult or expensive to find an abundance of vegetables. Therefore, it is better for housewives to start preparing supplies in advance and think about preserving their favorite products. One of the most useful and sought-after preparations for the winter is eggplant lecho, the recipes of which are discussed in today's material.

Eggplants are small purple fruits. The berry is saturated with vitamins B, B2, C, PP, potassium, calcium, magnesium, phosphorus, sodium. The vegetable is useful for heart diseases, water balance disorders.

It is shown to consume "blue" to stabilize the functions of the brain, prevent anemia, increase hemoglobin, and reduce weight. The fruit is low in calories and contains only 50 calories per 100 grams of the product.

The subtleties of cooking eggplant dishes

To prepare the most useful vegetable for the winter, you need to familiarize yourself with the following recommendations:

  • Prepare a dish of ripe vegetables: "blue", tomatoes, peppers, carrots.
  • The principle of cooking eggplant lecho differs from the standard recipe by using more spices. For harvesting take garlic, onion, bay leaf, dill and parsley, black pepper.
  • Add vinegar to appetizers as a preservative and additional flavoring ingredient.
  • Use "blue" with a low content of solanine. You can check the level empirically by cutting the pulp. If the fruit immediately turns white, there is no poisonous substance.
  • So that the “blue ones” do not darken when cut, have a pleasant taste without bitterness, sprinkle the chopped berry with salt and leave for 5 minutes. The fruits will give juice, with which bitterness will come out. In this case, take less salt.

  • Do not pass vegetables through a meat grinder, do not chop with a metal cutter. Otherwise, the lecho will acquire a metallic aftertaste. It is better to take a ceramic knife and wooden spatulas.
  • Preservation containers and lids must be sterilized. After that, the vegetable mixture is placed in a disinfected container and corked. Cool the snack under the covers. During this time, internal pasteurization of the treat takes place. The cooled treat is put into storage.

When steam sterilizing, the preservation containers are removed from the bowl only after water begins to drip along the walls.

How to choose and prepare "blue" for conservation

The key to a delicious dish is properly prepared vegetables. For harvesting, eggplants are rounded, medium in size. The color of the berry is dark purple with uniform green tails. The peel of the fruit should be dense, not damaged, rotting. Inside the vegetable is soft pulp with small seeds without a noticeable void.

Secrets of preparing a vegetable for cooking

  1. Before cooking, wash the “blue ones” well, cut off the stalk, tail.
  2. Separating young fruits from the peel is not necessary, since the skin is not dense, and will allow you to maintain the natural shape and taste of the vegetable. Peel old berries with a paring knife.
  3. Prick vegetables with a fork, sprinkle with salt, pinch for 30 minutes. Rinse the fruits, removing bitterness in this way.
  4. Soak chopped vegetables in circles or bars in water with lemon or citrus juice.

The rest of the vegetables are also pre-prepared. Peel the pepper from the stalk and seeds, peel the onion and garlic, peel the tomatoes (blanch for 1-2 minutes in boiling water, making a small cut crosswise at the top) and attach the tail.


The best lecho recipes for the winter

There are a lot of ways to preserve vitamin fruits. The taste of the workpiece varies depending on the components used, combined with spicy, spicy or sweet-salty seasonings.

Classic recipe

Ingredients:

  1. Tomatoes - 3 kilograms.
  2. "Blue", pepper - 1.5 kilograms each.
  3. Sugar - 3 tablespoons.
  4. Oil - 110 milliliters.
  5. Salt - 60 grams.

Harvesting:

  1. Rinse vegetables, soak in cold water for 20 minutes.
  2. Chop the tomatoes with a blender.
  3. Boil the tomato mass for 35 minutes. Add salt and oil to the tomatoes. Cook for 20 minutes.
  4. Pepper, "blue" chop into cubes, send to a bowl with tomato sauce. Simmer the mass for another 30 minutes.

The time specified for cooking peppers must be observed exactly. If it is cut, the vegetable will be raw. And if you digest it, the fruit will boil and lose its shape.

  1. Pack treats in jars and roll up.

With ground paprika

Ingredients:

  1. "Blue" - 1 kilogram.
  2. Tomatoes, peppers - 500 grams each.
  3. Onion - 200 grams.
  4. Garlic - 5 teeth.
  5. Paprika - 5 grams.
  6. Salt - 1 teaspoon.
  7. Sugar - 2 tablespoons.
  8. Oil - 2 tablespoons.
  9. Vinegar - 40 milliliters.

Preparation method:

  1. Grind tomatoes in a blender.
  2. Cut the pepper into large slices.
  3. Cut eggplant into wide slices.
  4. Peel onion, garlic. Shred the onion in half rings, pass the cloves through the garlic press.
  5. Heat oil in a saucepan, fry onion until soft. Then pour in the tomato mass, boil.
  6. Pour spices, salt and sugar into the pan.
  7. After boiling, stir in chopped vegetables and berries. Cook the mixture for another 30 minutes, stirring.
  8. 5 minutes before the end of cooking, season the mass with vinegar.
  9. Immediately pack the lecho into jars. Seal container with lids.

with carrots

Ingredients:

  1. Carrots, peppers, onions - 0.5 kilograms each.
  2. Tomatoes - 1 kilogram.
  3. "Blue" - 2 kilograms.
  4. Garlic - 1 piece.
  5. Salt - 35 grams.
  6. Sugar - 100 grams.
  7. Vinegar - 50 grams.

Action algorithm:

  1. Prepare tomato mass from tomatoes in a blender.
  2. "Blue" and pepper cut into wide layers.
  3. Grate the carrots on a coarse grater.
  4. Peel and chop the garlic cloves.
  5. Boil the tomato puree. Put chopped vegetables, salt, sugar and vegetable fat in a saucepan. Boil the mass over low heat for 40 minutes.
  6. Stir in the vinegar 5 minutes before it's done.
  7. Pour the hot mass into bottles and cork.

Method of cooking in a multicooker

Components:

  1. Tomatoes - 0.5 kilograms.
  2. "Blue", carrots - 300 grams each.
  3. Pepper - 400 grams.
  4. Onion - 200 grams.
  5. Hot pepper - 1 piece.
  6. Garlic - 3 cloves.
  7. Oil - 50 grams.
  8. Sugar - 25 grams.
  9. Laurel - 2 pieces.
  10. Vinegar - 30 milliliters.

Cooking plan:

  1. Chop the tomatoes and red pepper with a blender.
  2. Cut carrots into cubes.
  3. "Blue" cut into cubes.
  4. Peel the onion and cut into half rings.
  5. Bulgarian pepper cut into strips.
  6. Treat the bowl of the multicooker with oil, warm it up in the “Frying” program. Put chopped onion, carrot, sweet pepper, “blue” in a hot bowl. Simmer the mass for 10 minutes with the lid open, stirring.
  7. Fill bowl with tomato puree. Add salt, sugar, laurel, vinegar essence to the mixture. Stir, add garlic. Cook a treat for 1 hour in the “Stew” or “Soup” mode.
  8. Tamp the hot mass into jars, cork.

Canning with tomatoes and peppers

Preservation with "blue", tomatoes, peppers is considered the most satisfying and vitamin. It is this portion of vitamins from fragrant vegetables that is not enough in frosty weather.

Products:

  1. Tomatoes - 3.5 kilograms.
  2. "Blue", pepper - 2 kilograms each.
  3. Oil - 0.25 liters.
  4. Salt - 60 grams.
  5. Sugar - 125 grams.
  6. Vinegar - 50 grams.

Cooking order:

  1. Prepare tomato puree. Season the mass with salt, sugar, vinegar and cook for 30 minutes.
  2. Throw in diced eggplant, pepper to the tomato juice. Simmer the mixture for 30 minutes
  3. Roll up the workpiece.

"Belarusian" without vinegar

Ingredients:

  1. Oil - 0.1 liters.
  2. Salt - 17 grams.
  3. Sugar - 50 grams.
  4. Tomatoes - 1.5 kilograms.
  5. Pepper, "blue" - 0.8 kilograms each.

Harvesting:

  1. Boil the chopped tomatoes with a blender for half an hour with salt, sugar and vegetable fat.
  2. Add pieces of pepper, slices of “blue ones” to the tomato mass. Simmer semi-finished product for 30 minutes.
  3. Pour the boiling mixture into containers and preserve.

Eggplant with onions

Eggplant appetizer "Lick your fingers" has become a real highlight among the ways to preserve vegetables for the winter. After all, it is precisely such a treat that is characterized as a tasty, fragrant and original dish.

Components:

  1. Tomatoes - 1 kilogram.
  2. Eggplant - 2 kilograms.
  3. Pepper, carrot - 0.45 kilograms each.
  4. Onion - 1 kilogram.
  5. Garlic - 1 piece.
  6. Salt - 100 grams.
  7. Sugar - 125 grams.
  8. Vinegar - 30 grams.

Workpiece:

  1. Pour the tomato puree into a saucepan, put on a slow fire.
  2. After boiling, add vegetables. Pour the mixture with sugar, salt and vegetable fat, stir.
  3. Simmer the workpiece for 50 minutes.
  4. At the end, stir in the vinegar.
  5. Boiling lecho is packaged in bottles, corked.

In Georgian with "blue"

The cooked appetizer in Georgian differs from the rest in the characteristic sharpness of the “blue ones”. A unique taste is achieved due to the large amount of hot pepper and aromatic seasonings, for example, suneli hops.

Ingredients:

  1. Tomatoes, "blue" - 1.5 kilograms each.
  2. Hot pepper - 3 pieces.
  3. Sweet pepper - 0.8 kilograms.
  4. Salt - 17 grams.
  5. Sugar - 100 grams.
  6. Oil - 100 grams.
  7. Vinegar - 50 grams.
  8. Spices - to the taste of the cook.

Harvesting:

  1. Grind the tomatoes with a blender. Boil the mass in a saucepan for 5 minutes with granulated sugar, salt, butter.
  2. Throw chopped “blue berries”, chopped peppers into tomato puree. Boil the base for lecho for 25 minutes.
  3. Introduce vinegar, spices, garlic. Mix the mass, cook for half an hour.
  4. Seal the boiling mixture in jars.

With the addition of tomato paste

You can prepare lecho not only in natural tomato, but also using tomato paste diluted with water in equal proportions.

Products:

  1. "Blue", pepper - 1 kilogram each.
  2. Onions - 500 grams.
  3. Tomato paste - 500 grams.
  4. Water - 0.5 liters.
  5. Sugar - 75 grams.
  6. Salt - 17 grams.
  7. Bite - 40 grams.

Cooking plan:

  1. Chop the tomato paste with water. Add salt, sugar to the mass. Boil.
  2. Put the chopped onion into the boiling mixture.
  3. After 7-10 minutes, introduce coarsely chopped "blue" peppers. Simmer the workpiece for 30 minutes.
  4. Pour in the vinegar and steam for 2 minutes.
  5. Roll up the snack in a disinfected container.

Marinated with mushrooms

Mushrooms will help to make lecho varied. Such a treat will turn out to be equally fragrant, both with forest mushrooms and with purchased specimens. And the taste of the workpiece will be like pickled mushrooms.

Components:

  1. Eggplants, peppers, champignons - 0.5 kilograms each.
  2. Tomatoes - 1.5 kilograms.
  3. Onion - 1 kilogram.
  4. Salt - 50 grams.
  5. Oil - 130 milliliters.
  6. Vinegar - 80 milliliters.
  7. Sugar - 125 grams.

Workpiece:

  1. Mix crushed tomato puree with vegetable fat, seasonings. Boil the mixture for 10 minutes.
  2. Add vegetables chopped into cubes, detect 30 minutes.
  3. Pour in the vinegar.
  4. Roll the appetizer into clean containers for preservation.

Often, eggplant preparations are the root cause of poisoning due to the formation of botulinum bacilli in them. To avoid this, you need to properly and efficiently wash both vegetables and cutlery.


With baked eggplant

Ingredients:

  1. "Blue", tomatoes - 2.5 kilograms each.
  2. Sweet pepper - 1.5 kilograms.
  3. Vegetable oil - 120 milliliters.
  4. Vinegar - 60 milliliters.

You can prepare a snack with baked eggplant in the following way:

  1. Chop eggplant into pieces. Bake in the oven at 220 degrees for 20 minutes.
  2. Puree tomatoes, mix with seasonings.
  3. Cut sweet pepper into plates, add to tomato puree.
  4. Boil the mass for 20 minutes. Enter "blue", vinegar. Record 5 minutes.
  5. Roll up the snack in disinfected containers.

Option without sterilization

Products:

  1. Eggplant - 4 kilograms.
  2. Pepper - 2 kilograms.
  3. Tomatoes - 1.5 kilograms.
  4. Garlic - 1 piece.
  5. Hot pepper - 1 piece.
  6. Salt - 35 grams.
  7. Sugar - 0.2 kilograms.
  8. Vinegar - 100 grams.

Workpiece:

  1. Mix tomato juice with salt, sugar, vinegar.
  2. Send eggplant cubes, pepper, garlic to the tomato mass.
  3. Put the workpiece on the fire, boil. Cook vegetables for 20 minutes, stirring occasionally.
  4. Pour the mixture into clean bottles, preserve.

Rules for storing blanks

It is important not to forget about the necessary storage conditions for conservation. The shelf life of the harvest is 1 year, but high-quality processed vegetables can be stored longer. Place jars with seaming in a dark, cool place. Clean open treats immediately in the refrigerator and use for food no more than 14 days.

Before uncorking the bottles, check that the cap is not swollen. If there is bombage, turbidity, foam, then the canned food is spoiled, they cannot be consumed.


(1 ratings, average: 5,00 out of 5)

The winter diet is usually very poor in vegetables, although each family tries to prepare potatoes, cabbage, beets, carrots, and other vegetables in advance. But still, many vegetable products are beyond the reach of an ordinary family, which is why housewives try to prepare them in the summer so that their family eats well and properly.

So, many housewives make sauerkraut, salt mushrooms and be sure to do canning. They conserve everything that they can collect on their backyard or summer cottage, or what is sold cheaper on the market at that time. For example, tomatoes, cucumbers, peppers. The most favorite preparation, which is preserved for the winter, is lecho, which requires few products for cooking.

The subtleties of cooking lecho from eggplant, tomatoes and peppers

The composition of the simplest and classic recipe for lecho includes a small set of products:

  1. Pepper.
  2. Garlic.
  3. Tomatoes.
  4. Eggplant.

The taste of such a dish over the winter will be sweetish if you use a sweet kind of pepper, but tomatoes, on the contrary, will give it a special acid. Garlic can create some spicy piquancy.

But any dish has many cooking options. Lecho also has its own varieties of recipes. It largely depends on what products will be used for its preparation. For example, you can add carrots, zucchini or apples to any recipe. But always in the first place is harvesting for the winter, the recipe of which includes eggplant. But usually such a lecho has its own subtleties of preparation. For example, it is recommended to add to eggplant lecho more spices: garlic, dill, onion, bay leaf and even black pepper.

Good and experienced housewives know that in such eggplant lecho recipes there is also vinegar, which adds acid to the prepared product, and also contributes to successful canning. Do not forget that for cooking eggplant lecho, vegetables must be taken ripe and without any spoilage. Before cooking, they should be carefully examined. But if eggplants should be free of spots and spoilage, then it is better to use fleshy tomatoes, and peppers - juicy and sweet.

There are more requirements for eggplants that are selected for cooking lecho. First of all, they must be young, small and still have a thin skin. They should not contain seeds. If suddenly chopped eggplants have turned dark, then it is necessary to sprinkle them well with salt and put them under oppression for a while. They will give juice, along with which the bitterness will go away. But only then it is necessary to remember that the eggplants have already been salted and according to the recipe you will have to put less salt.

It is always necessary to sterilize both jars and lids. If the lecho is ready, then it is immediately, still hot, laid out in jars, rolled up and then wrapped in a blanket. In this form, canned lecho is left for 24 hours.

Rules for cooking eggplant lecho

First of all, you need to prepare all the products according to the recipe. All vegetables should be thoroughly washed, and the tomatoes should also be passed through a meat grinder. The skin is removed from the eggplant, and then it follows for a while soak in cold water. Peppers are cleaned of seeds, and onions should be cut into half rings during this time. Carrots can be either simply grated on a coarse grater, or chopped into strips.

Most often, lecho is cooked in a saucepan that has thick walls. It would be ideal to use a cauldron for cooking, because then there is more chance that the salad will not burn. Oil is heated at the bottom of such a pan and carrots are fried for 10 minutes. You need to make sure that it becomes soft. After that, the onion is laid out there and all this is stewed together until the onion becomes a transparent color. A mass of twisted tomatoes is also poured here and pepper is sent to this mixture, which is pre-cut into small pieces.

Now it remains to put on the stove. The fire must be small. As soon as it boils, salt, sugar and ground black pepper are added. Everything is thoroughly mixed and on a small fire cook for 10 more minutes. Add diced eggplant, garlic, bay leaf, hot pepper and vinegar to the same place. Boil over moderate heat for another 15 minutes and immediately hot lecho with eggplant is poured into jars and rolled up. Banks are placed upside down in a dark and warm place and tightly wrapped with a blanket.

Bulgarian eggplant and tomato lecho recipe

To prepare lecho according to this recipe, you will need the following main products: eggplant, tomatoes, peppers. The time it takes to prepare it is about 2 hours. According to the recipe for cooking lecho in Bulgarian, you will need:

Cooking begins in order to prepare the vegetables: rinse them thoroughly, cut them. Bulgarian pepper is cut in half, the stalk and seeds are removed. After that, the pepper halves are good again. washed under cold water. If there is no red pepper, then you can use any other. The skin and stalk are removed from the eggplant. And we also prepare the rest of the vegetables for making a salad according to the recipe.

Tomatoes are twisted in a meat grinder, but you can also use a blender. And then the mass that came out of the tomato is poured into a saucepan and brought to a boil. The fire decreases, and this mass is cooked for another 30 minutes. After that, salt, sugar and vegetable oil should be added to it. Everything is mixed, and the resulting mass needs to be boiled for another 30 minutes. Then eggplants are added to the tomatoes, which are cut into cubes in advance. But the halves of the pepper are cut again into two parts, and then each such part into three cubes, although they turn out to be large. Chopped peppers are added to the same mass of tomato and eggplant.

This new mass simmer over moderate heat for another 30 minutes. At this time, jars and lids are being prepared: they must be placed in the oven for 15 minutes. And only after that, the hot mixture can be poured into jars and immediately need to be rolled up. Wrapped in a warm blanket and left to cool completely. Appetizing lecho is ready!

Such an appetizing lecho will look great on any table, but especially in winter, when only memories of summer remain. Lecho can be consumed both with different dishes and on its own, for example, with bread.

Lecho has a pleasant and sour taste from fresh tomatoes, which allows you to cook this dish even without vinegar. Any recipe for making lecho from tomato, eggplant and pepper will be amazing already due to the fact that not a single vegetable needs to be fried in it, and this allows you to save both vitamins, and the taste of the products, and their usefulness. However, it should always be remembered that vegetables must be ripe and juicy, it is desirable that they be grown without any chemicals and fertilizers, which always adversely affect human health.

For a pleasant taste, a few cloves of garlic are added to the lecho, which are pre-cut into 4 parts. It is placed in jars with a spilled mass of tomato, pepper and eggplant. In order for the lids to be well sterilized, they must be placed in a pot of water so that they are completely covered with liquid. On a slow fire, they are boiled after boiling for about 15 minutes. It remains to roll up lecho, and then delight your loved ones with this wonderful and tasty dish.

I like a variety of eggplant preparations, and especially lecho of them.

It turns out unusually tasty and fragrant. You can serve with any side dish or meat. And in my family they like to eat just with a piece of black bread. Delicious and satisfying preparation turns out incredibly bright and beautiful. One minus: it is eaten very quickly, so it is better to immediately prepare a double portion.

Composition of products

  • 2 kilograms of eggplant;
  • 0.5 kilograms of sweet bell pepper;
  • one kilogram of tomatoes;
  • 500 grams of carrots;
  • 5 heads of onions;
  • 5 cloves of garlic;
  • 100 grams (about half a glass) of granulated sugar;
  • 2 tablespoons of salt;
  • 100 grams of 9% vinegar;
  • 200 milliliters (one glass) refined sunflower oil.

Step by step cooking process

  1. Let's prepare all the vegetables. Tomatoes can only be used very ripe and red. We cut the stalk, cut into large slices and turn into puree with a blender, meat grinder or juicer.
  2. We clean the onion from the husk, wash and cut into thin half rings.
  3. Wash the eggplant, remove the stalk and cut into fairly large sticks: about 5 centimeters long.
  4. Peeled from seeds and stalk, cut sweet bell pepper into half rings: their width is about 7 millimeters.
  5. Peel the carrots, wash well and rub on a coarse grater.
  6. Pour a glass of odorless sunflower oil into a large saucepan (I generally use a bowl for preparations, my grandmother did the same), heat it well over medium heat.
  7. Put the chopped onions and carrots into the heated oil. Stir with a spatula, add quite a bit of salt and simmer for 5 minutes.
  8. Then pour eggplant, pepper into the same bowl, pour tomato puree.
  9. Sprinkle the rest of the salt, add all the granulated sugar and mix all the vegetables thoroughly.
  10. Stew all vegetables for lecho for 30 minutes, stirring them occasionally so as not to burn.
  11. After this time, pour in half a glass of 9% vinegar, add the garlic passed through the press and mix. We continue to simmer for another 10 minutes, and then turn off the fire.
  12. We lay out the hot lecho in prepared sterilized jars, roll up, turn over and wrap.
  13. After complete cooling, store the workpiece in a cool, dry place.

Bon appetit.

Eggplant lecho for the winter is one of the popular interpretations of the classic Hungarian recipe. Here, eggplants made great friends with traditional ingredients - onions, bell peppers and tomatoes, which formed a dish that is impeccable in taste, texture, nutritional value and aroma, which has become an excellent decoration for a simple homemade menu.

How to cook lecho with eggplant for the winter?

Eggplant lecho for the winter "lick your fingers" has long been a household name. This is how they characterize a tasty, fragrant and original snack made from blue ones. To prepare it, all the vegetables from the list are cut, seasoned, flavored with garlic, poured with oil. At the end, vinegar is added and rolled up.

  1. A delicious eggplant lecho for the winter involves the use of quality products: when buying eggplant, you should choose small and young fruits.
  2. Old fruits contain solanine, to get rid of it, sprinkle chopped eggplants with salt.
  3. Do not skimp on spices and spices: garlic, ground black and hot red peppers will only enhance the taste of the dish.

The lack of juicy tomatoes is not a reason to refuse a popular dish. In this case, lecho with eggplant and pepper in tomato sauce will turn out no worse than the classic recipe. Moreover, the sauce is financially profitable, convenient and significantly speeds up the cooking process, saving housewives from tedious blanching and pureeing.

Ingredients:

  • eggplant - 2.5 kg;
  • sweet pepper - 1.5 kg;
  • tomato sauce - 3 l;
  • garlic - 2 heads;
  • hot pepper - 1 pc.;
  • vinegar - 90 ml;
  • oil - 500 ml;
  • sugar - 120 g;
  • salt - 40 g.

Cooking

  1. Cut vegetables and spices, season with salt, sugar and tomato sauce and simmer for 30 minutes.
  2. 5 minutes before the end, pour in the vinegar.
  3. Roll the pepper and eggplant lecho in tomato into sterile jars.

Most housewives prefer eggplant, tomato and pepper lecho to many traditional pickles. There is an explanation for this: with such a preparation, you can heartily feed the household, and get a fair portion of vitamins, along with a bright and appetizing vegetable platter, which is so lacking in the winter.

Ingredients:

  • tomatoes - 3.5 kg;
  • sweet pepper - 1.7 kg;
  • eggplant - 2 kg;
  • salt - 50 g;
  • sugar - 150 g;
  • vinegar - 60 ml;
  • oil - 250 ml.

Cooking

  1. Chop the tomatoes, season with spices and vinegar, and boil for half an hour.
  2. Add eggplant, pepper and simmer for another 30 minutes.
  3. Eggplant lecho is prepared for the winter without sterilization, so it immediately rolls up and remains until cooled before being stored.

Lecho of zucchini and eggplant


Lecho with zucchini and eggplant for the winter will appeal to lovers of vitamin preparations. The abundance of components makes preservation as useful as possible, and their diversity enhances the taste. Not the last place is occupied by zucchini: they add juiciness and sweetness, and their delicate structure has a beneficial effect on digestion.

Ingredients:

  • tomatoes - 2.7 kg;
  • eggplant - 1.3 kg;
  • zucchini - 1 kg;
  • carrots - 4 pcs.;
  • onions - 3 pcs.;
  • head of garlic - 1 pc.;
  • oil - 80 ml;
  • vinegar - 45 ml;
  • sugar - 60 g;
  • salt - 30 g.

Cooking

  1. Puree the tomatoes.
  2. Add zucchini, eggplant, carrots, onions, garlic, peppers and simmer until softened. Season with vinegar.
  3. Roll eggplant lecho for the winter in sterile jars.

For those who want to get not only tasty, but the most satisfying preparation, lecho with beans and eggplants is recommended. This legume contains a lot of vitamins, 25% of easily digestible protein and surpasses many types of meat in its nutritional value, which allows the use of such preservation as a full-fledged independent dish.

Ingredients:

  • eggplant - 2 kg;
  • beans - 400 g;
  • tomatoes - 2.3 kg;
  • sweet pepper - 6 pcs.;
  • head of garlic - 1 pc.;
  • oil - 500 ml;
  • vinegar - 120 ml;
  • salt - 60 g;
  • sugar - 250 g.

Cooking

  1. Puree tomatoes, boil beans.
  2. Put eggplant, slices of pepper, spices, oil into the puree and simmer for 15 minutes.
  3. Add beans, garlic and simmer another 15 minutes.
  4. Pour in the vinegar and roll up.

Fans of spicy snacks will be pleasantly surprised by the Georgian lecho for the winter with eggplant. This Caucasian dish is replete with spicy spices, which, in combination with blue ones, tomatoes and sweet peppers, turn the preparation into a fragrant, tasty weight loss remedy. After all, they perfectly stimulate the metabolism and break down fat.

Ingredients:

  • eggplant - 2.5 kg;
  • sweet pepper - 8 pcs.;
  • hot pepper - 3 pcs.;
  • tomatoes - 2.3 kg;
  • oil - 160 ml;
  • sugar - 200 g;
  • salt - 60 g;
  • head of garlic - 3 pcs.

Cooking

  1. Puree tomatoes and peppers by passing through a meat grinder.
  2. Peel the eggplants, place in tomato puree along with pepper, garlic, oil, spices and cook for 40 minutes.
  3. Roll Georgian eggplant lecho for the winter in jars.

Housewives who may find the eggplant lecho recipe too time-consuming can use tomato paste instead of fresh tomatoes. This concentrated ingredient will not only shorten the cooking time, but also allow you to quickly and easily achieve the desired consistency: you just need to dilute the pasta with water 1:1, season and add vegetables.

Ingredients:

  • eggplant - 1.5 kg;
  • sweet pepper - 1 kg;
  • carrots - 2 pcs.;
  • oil - 240 ml;
  • tomato paste - 700 g;
  • water - 700 ml;
  • vinegar - 40 ml.

Cooking

  1. Dilute the pasta with water, add spices to taste, pour in the oil and boil for 2 minutes.
  2. Put the vegetables and simmer for half an hour.
  3. Pour in the vinegar and roll up.

Lecho s is one of my favorite preparations. Mushrooms add originality and originality, and the variety of their varieties will help you enjoy a new taste every time. Both professional mushroom pickers and housewives can afford such a dish, since it is equally fragrant with both forest specimens and purchased champignons.

Ingredients:

  • eggplant - 3 pcs.;
  • champignons - 500 g;
  • tomatoes - 1.5 kg;
  • sweet pepper - 5 pcs.;
  • onions - 5 pcs.;
  • oil - 120 ml;
  • vinegar - 80 ml;
  • sugar - 120 g;
  • salt - 40 g.

Cooking

  1. Season the chopped tomatoes, pour over with oil and boil for 10 minutes.
  2. Add vegetables with mushrooms and simmer for 30 minutes.
  3. Pour in the vinegar and roll up.

Delicious lecho with has a variety of cooking options. So, fans of a healthy diet can cook lecho from baked blue ones. Pre-baking helps to avoid long languishing on the stove and preserve the entire vitamin supply in the eggplant, which is especially appreciated in vegetable preparations.

Ingredients:

  • eggplant - 2.5 kg;
  • tomatoes - 2.5 kg;
  • pepper - 1.5 kg;
  • oil - 120 ml;
  • vinegar - 60 ml.

Cooking

  1. Bake eggplant slices for 20 minutes at 220 degrees.
  2. Puree tomatoes, season and boil with pepper for 20 minutes.
  3. Add eggplant, vinegar, sweat 5 minutes.
  4. Roll the lecho out for the winter into sterile jars.

Experienced housewives prefer to cook lecho from. The dish turns out tender and fragrant, and each vegetable piece keeps its shape and does not spread. It's all about a modern gadget: slow languishing in one temperature mode helps the components to keep their juiciness and attractive appearance.

There are never too many preparations! This became clear to me the year before last, when I first started trying to prepare something for the winter. Then all my jars - there were not very many of them - flew away even before the onset of real frosts. And the jars of lecho were the first to run out. What can I say to beginners in mastering blanks, you can’t imagine a simpler dish - it’s easy to cook, and it always comes out delicious, but in order to spoil it, you will have to try hard, no matter what variation you take. :) Well, today I wanted to make lecho with eggplant for the winter, a recipe with a photo, so you can admire how beautiful it turns out. The idea, in general, is simple - take the classic lecho and supplement it with carrots and eggplants, of course. I also experimented a little with slicing, but read about it below ...

Ingredients:

  • eggplant - 1.5 kg,
  • tomatoes - 1 kg,
  • Bulgarian pepper - 1 kg,
  • carrots (medium-sized) - 0.5 kg,
  • onion - 0.5 kg,
  • sugar - 0.5 tbsp.,
  • salt - 2-3 tbsp. l.,
  • oil rast. - 0.5 -1 st.,
  • vinegar (essence) - 1-1.5 tbsp. l.,
  • peppercorns (a mixture of peppers) - a few pcs.,
  • bay leaf - 2-4 pcs.

How to cook lecho with eggplant for the winter

First I take tomatoes and carrots, wash them. Peel the carrots and chop them into thin rounds. Without removing the skin from them, I cut the tomatoes into 2-4 parts and use a blender to turn them into puree. I put carrot rounds in a saucepan for cooking lecho, pour them with tomato puree, add oil and put on the stove for medium heat.

After 20-30 minutes, I put the onion chopped in half rings and the Bulgarian pepper cut into “torn” pieces of arbitrary size into the pan. I bring the contents of the pan to a boil and send the last and main vegetable there - eggplant.
Eggplants I got quite large and, most likely, with bitterness. In order to get rid of it, before slicing, I soak them in salted water, pressing with oppression so that they do not float up, for 20-30 minutes. After taking out and rinsing the water, dry it and cut it: first, lengthwise into two halves, then each also lengthwise into 3-4 parts, and only after that I cut the eggplant into slices.

Following the eggplant, I add sugar, salt and peppercorns to the vegetables. Stir and cook lecho for about 30 more minutes.

Next, I turn off the stove, but I don’t remove the saucepan from it, add vinegar and bay leaf to the lecho, mix well and let it stand on the switched off stove for 10-15 minutes. After that, I lay it hot in clean and dry jars and sterilize for 15 minutes. by boiling: I put the jars with lecho in a wide saucepan, covered with lids, pour cold water over the “shoulders” and boil them for the specified time. Having finished the procedure, I close the jars with lids and wrap them in a warm blanket for 12-20 hours. Now they are ready for the winter.