Eggplant lecho is a delicious Hungarian snack. It is not difficult to cook it, and such a preparation will certainly help to diversify the usual menu. Delicious and simple with bread, and on a festive table, and in addition to any side dishes or meat dishes. I share the recipe.
Ingredients
- Eggplant - 600 g
- Tomatoes (Cream grade) – 1,2 kg
- Onion - 300 g
- Bell pepper - 300 g
- Chili pepper - 1/4 pod
- Vegetable oil - 80 ml
- Vinegar (6%) – 2 art.l.
- Bay leaf - 2 pcs.
- Ground black pepper - pinch
- Salt - 1 tbsp.l.
- Sugar - 1,5 art.l.
Step-by-step cooking recipe
Wash the eggplants, cut off the tails without peeling, cut into medium cubes.
Wash the tomatoes and pass them through a meat grinder.
Place the resulting tomato mass in a cooking pot, add salt, sugar, vinegar and vegetable oil. Put the chopped eggplants into the tomato mass and boil over low heat under the lid for 10 minutes after boiling.
Cut the onion into half rings and send it to the pot with the workpiece. Boil for 10 minutes.
Peel the Bulgarian pepper from the seeds and stalks, cut into long thin strips and send it to the vegetables in a saucepan.
Add ground pepper, bay leaf, crushed garlic and bitter pepper, boil for another 10 minutes.
Pour boiling lecho into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave to cool overnight. For long-term storage, move the workpiece to a cool, dark place.
