Eggplant soup is an unusual and savory appetizer.
The dish goes well with meat, pasta, poultry, potatoes.
Often, eggplant lecho is used as an independent snack.
General principles for making eggplant lecho
Mandatory components of the dish are: bell peppers, tomatoes, onions and eggplant. There are options with the addition of carrots, beans, cucumbers, zucchini.
Vegetables are crushed, mixed in a common container. Vinegar, sugar, salt and oil are added.
For greater density, tomatoes are placed in the salad at the very end of its preparation.
The vegetable mixture is simmered over the fire and poured into cans prepared for rolling.
Bell pepper should be selected ripe, the fruits should be fleshy with a smooth skin. Overripe or unripe vegetables can ruin the taste of the finished lecho. The stalk and seeds must be removed from suitable fruits.
The main secret to eggplant lecho is not to digest it.
Eggplant steak with rice
Ingredients
eggplant - 400 gr.
carrots - 560 gr.
tomatoes - 240 gr.
sweet pepper - 330 gr.
onions - 360 gr.
round grained rice - 245 gr.
vegetable seasoning - 36 gr.
sunflower oil - 90 ml
salt - 24 gr.
Cooking method
Peel the eggplant.
Cut into slices. Put in the bowl.
To salt. Leave it in such a way that they become soft.
Heat the pan. Pour in sunflower oil.
Fry the eggplant pieces on both sides.
Peel carrots, onions.
Grind carrots in a blender.
Chop the onion.
Peel the seeds, cut the flesh into strips.
Fry the ingredients in sunflower oil.
Add salt. Allow to cool slightly.
Peel the tomatoes. Cut into slices.
Pour rice cereal with cold water. Drain the liquid.
In eggplant put eggplant.
Put tomatoes on top.
Pour rice.
Add fried vegetables.
Pour seasoning into a separate container. Dilute in 500 ml of warm water. Pour the liquid mixture into the gooseberries.
Preheat the oven to 180 degrees.
Put the crawler. To salt. Bake the dish until rice is cooked.
Serve aubergine hot.
Eggplant Lever with zucchini for the winter
Ingredients
eggplant - 1.15 kg
bell peppers - 0.87 kg
parsley, dill - 0.22 kg
zucchini - 0.75 kg
carrots - 1.55 kg
tomatoes - 1.8 kg
garlic - 100 gr.
allspice peas - 3 gr.
black pepper peas - 4 gr.
bay leaf - 2 gr.
coriander - 18 gr.
Cooking method
Rinse the zucchini without seeds and eggplant thoroughly. Get rid of the ponytails.
Cut into circles.
Salt blue vegetables. Leave on for 25 minutes.
Drain the resulting liquid.
Rinse bell peppers with water. Remove the stalks and seeds. Cut into half rings.
Cut the peel from carrots. Rinse. Grate.
Rinse the greens. Chop.
Wash the tomatoes under running water. Grind in a blender. Put in a bowl.
Peeled garlic cloves through the garlic. Pour into a container with tomatoes.
Add vinegar and vegetable oil to the tomato mass.
To salt. Pour in sugar. Stir the mixture.
Put prepared vegetables in a deep pan. Pour in tomato sauce. Put on the stove.
Simmer over medium heat until boiling.
Reduce the fire. Cook for 40 minutes. Stir periodically so that the eggplant dish does not burn.
5 minutes before the end of cooking add spices: laurel leaf, allspice and black pepper, coriander.
Prepare jars: wash, sterilize.
Arrange the hot mixture in jars. Roll up containers with lids. Turn upside down. Cover with a blanket.
Store eggplant lecho in a cool place.
Eggplant soup with tomato juice
Ingredients
eggplant - 5.2 kg
garlic - 36 tooth.
tomato juice - 2 l
carrots - 580 g
sweet red peppers - 2.75 kg
vinegar - 245 ml
sunflower oil - 450 ml
granulated sugar - 0.35 kg
salt - 65 g
Cooking method
Pour oil into a bowl.
Grind the peeled carrots with a blender. Put in a container with oil. Fry for 12 minutes.
Pour tomato juice.
In sweet peppers, remove the stalks and seeds.
Cut the flesh into strips. Put in a pan.
Sprinkle salt.
Add sugar. Mix the mixture. After boiling, cook for 13 minutes.
Dice the eggplant. Pour into boiling mass.
Grind garlic cloves. Add to vegetables.
Pour vinegar. Boil it.
Arrange eggplant lecho in pre-boiled glass jars. Roll up the lids.
Cover the jars with a warm cloth. After cooling, put in the pantry.
Modern eggplant lecho with sausages
Ingredients
5 eggplant
4 spicy sausages
1 sweet yellow pepper
3 tomatoes
2 onions
48 ml of vegetable oil
18 g paprika
65 g sugar
15 g salt
Cooking method
Wash the eggplant. Cut sepals. Pour boiling water over. Cut along. Dice.
Rid the onion from the husk. Cut into half rings.
Pour oil into the stewpan. Heat on fire.
Put onion. Fry until transparent.
Put slices of eggplant. Simmer for 8 minutes.
Rinse the tomatoes with clean water. Cut the pulp into strips. Add to the stewpan.
Cut peeled peppers into strips. Put in the vegetable mass.
Season the eggplant lecho with paprika.
To salt. Pour sugar. Mix. Stew for 10 minutes.
Add chopped sausages. Cook another 6 minutes.
Serve as a standalone snack.
Eggplant Lean with Beans
Ingredients
280 gr dry beans
220 gr eggplant
3.4 kg of tomatoes
1.85 kg of bell pepper
40 gr hot pepper
230 gr. Sahara
245 ml of vegetable oil
44 gr rock salt
46 ml of vinegar essence
Cooking method
Pour the beans with water, leave for 10 hours.
Boil until half cooked. Rinse under cold water.
Rinse fresh tomatoes. Blanch. To cut in cubes.
Grind eggplant in circles.
Skip vegetables through a blender.
Pour the mixture into a deep saucepan.
Add sugar. To salt. Cook for 20 minutes.
Sprinkle chopped peppers. Stew for 15 minutes.
Put the beans in the mass.
Pour in vegetable oil. Mix. Cook another 8 minutes.
At the end of the quenching, pour in vinegar essence.
Remove the container from the fire.
Place the eggplant meat in previously prepared containers.
Cover, roll up. Wrap until cool.
Eggplant steak with herbs
Ingredients
eggplant - 4.8 kg
sweet peppers - 0.65 kg
tomato paste - 315 gr.
parsley root - 175 gr.
sweet onion - 280 gr.
celery root - 95 gr.
sugar - 30 gr.
celery greens - 75 gr.
vegetable oil - 125 ml
salt - 48 gr.
vinegar - 23 ml
Cooking method
Rinse the eggplant. Cut into thick circles.
Fry in oil until golden brown.
Onion rid of husks. Cut into thin rings. Put to the eggplant.
Fry until transparent.
Pepper to get rid of seeds. Cut into slices. Put on a preheated and oil-frying pan.
Peel parsley, celery. To grind. Fry with pepper.
Grilled eggplant, onions, peppers, parsley and grind with a meat grinder.
The resulting mass is placed in a pan.
Add tomato paste.
Pour salt, spices, chopped celery greens, sugar.
Stew mass for 25 minutes.
Sterilize jars in boiling water.
Place the hot mixture in the container.
Pour vinegar into each jar: 4 ml per 700 ml jar. Roll up.
Nut Flavored Eggplant
Ingredients
vinegar - 105 ml
vegetable oil - 85 ml
walnut kernels - 225 g
parsley - a bunch
hot pepper pods - 40 g
garlic - 295 g
eggplant - 3.15 kg
sweet peppers - 130 g
onions - 45 g
tomatoes - 180 g
Cooking method
Cut eggplant into strips. Add salt. Leave for half an hour.
Put the pan on the stove. Heat 20 ml of vegetable oil.
Cut the peeled onions into strips.
Fry over medium heat until golden brown.
Peel the garlic cloves.
Chop the parsley.
Pass the garlic, nuts, parsley and pepper without seeds through a meat grinder.
Mix the resulting mixture with vegetable oil.
Pour in the vinegar. Mix.
Fry eggplant over high heat.
Add sliced bell peppers and tomatoes.
Reduce the fire. Stew for 12 minutes.
Mix the vegetable mixture with garlic sauce.
Put in sterile jars not to the very top.
Cover the containers with tin lids. Put them in a cold oven.
Heat to 160 degrees. Keep 20 minutes from the moment of boiling in cans of liquid.
Tanks roll up.
Eggplant steak with green tomatoes
Ingredients
eggplant - 2.45 kg
sweet pepper - 1.7 kg
onions - 0.35 kg
tomato paste - 90 g
sugar - 55 g
sunflower oil - 180 ml
vinegar essence - 22 ml
carrots - 0.3 kg
green tomatoes - 1.8 kg
hot pepper - 55 g
Cooking method
Peel the eggplant. Cut vegetables into strips.
Rinse the green tomatoes. Dice.
Grate the peeled onions on a fine grater.
With carrots cut off the top layer. Cut the vegetable into pieces. Grind.
Cut the pulp of sweet peppers into thin slices.
Ingredients send in a deep container. Put on a big fire. Cook until boiling.
Turn down the fire. Pour 550 ml of water.
Put the tomato paste. To salt
Add sugar, sunflower oil.
Grind hot seeds without seeds on a blender. Put in boiling mass.
Stew for 25 minutes. Make sure that vegetables do not boil into porridge.
Add vinegar essence.
Transfer lecho from eggplant to sterilized containers. Close with nylon covers. Waiting for the winter.
Before use, place the jar with lecho in the refrigerator for 10 minutes to cool the dish.
Eggplant Treats - Tips and Tricks
- Do not put tomatoes on a layer of rice, the cereal is poorly prepared - the grains will be hard.
- Eggplant will be tasty both cold and hot.
- Lecho with rice is perfect for dinner.
- The short-term effects of boiling water or steam on the vegetable will help to easily get rid of tomato skins. To simplify this process, a cross-shaped incision in the area of the peduncle must first be made on the vegetable. Peel a tomato immediately while it is hot.
- Eggplant should be soaked in salt water to remove excess bitterness.
- Beans are best soaked overnight.
- Delicious eggplant lecho can be used as dressing for spicy soup.
- Tomatoes in recipes can be replaced with tomato juice.
- A dish without the addition of vinegar is used as a light meal in the summer months for a daily diet. The vinegar vinegar is stored for a long time in a cool place all winter.
- The degree of chopping vegetables affects the taste of the dish. A treat made from coarsely ground ingredients provides a good opportunity to feel the taste and aroma of each type of vegetable.
- The capacity with the lecho must be removed from the stove before the peppers peel.
- The presence of vinegar in a salad changes the taste of the food. This component will give the dish a poignancy. It will play the role of a preservative if prepared for long storage.
- For short-term storage of the product, glass containers with screw caps are suitable.
- If paprika is included in the recipe for lecho, it is better to cook it over medium heat. High temperature destroys the taste of paprika, contributes to the appearance of bitterness.
- Peppers of different colors will make the dish not only tasty, but also beautiful.
- It is better to lay out the lecho in small containers.
- Especially successfully, a hot dish is combined with tuna and mackerel.
- You can add fried tomatoes to the salad.
- Recipe lecho without vinegar and oil will give the body only beneficial substances.
- A brown shade of lettuce indicates that the tomato paste was digested during its preparation.
- A properly prepared dish will be stored in a cool place for more than a year.
- Several flowers of cloves can improve the taste of lecho.
- Unripe tomatoes do not need to be blanched. It is better to do this: cut the tomato in half, grate each part to the skin.
