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Sit, eat our favorite vegetable snack and realize that here I did not add your favorite recipe... And Cook I did. This is our most favorite snack of all. Beloved even adzhika. I do it so, according to the season and in huge volumes close for the winter.
Ingredients for Eggplant Lecho
- Eggplant - 1 kg
- Onion - 0.5 kg
- Carrots - 150 g
- Pepper - 2 PCs
- Tomato - 1 kg
- Salt - 0,5 tbsp.
- Spices - 0,5 tbsp.
- Vegetable oil - 0,75 stack.
Step by step instruction of cooking Eggplant Lecho
First you need to prepare the eggplant.
I clean them from the skins, cut into strips and soaked in salted water ( 1 liter cold water 1 tbsp of salt).
Put under pressure for 1 hour.
Then a good squeeze from liquid and spread on a baking sheet that is well greased with vegetable oil.
Eggplant also top grease with vegetable oil.
Bake in preheated oven at 180 degrees for 15-20 minutes.
Then, if you do eat then I make in a pot.
If in the winter, the banks.
If in a pot, on the bottom of the pot lay out eggplant and top Lecho.
For dishes, I clean the vegetables. Then separately was milled in a meat grinder onions, carrots and peppers, tomatoes separately.
0.5 Cup of vegetable oil fry first the onion for about 5 minutes, then add carrots and peppers, fry for another 5 minutes and pour the tomato.
Bring to a boil, add salt and Italian herbs, cook on low heat for 20 minutes.
If we do it at banks, then alternate layers: on the bottom of the jar eggplant, top Lecho, eggplant again, and again Lecho. Lecho should be on top. And no cavities!
Banks with a snack or a pot with a snack, all equally placed in the oven ( if the vegetables have time to cool down, then cool, if still hot, in a hot oven). Bring to a boil at 200 degrees.
Banks with a snack immediately roll up hot sterilized lids and turn upside down until cool.
Well, everything. If done in batches, in a pot, you can eat after cool down.
And if banks, as needed.