Eggplant Lecho
Description
Homemade preserves keep for a long time. Below I’ll go into more detail,
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants, cut into large slices, and sprinkle with 1/2 tsp salt. Mix and let stand for 15 minutes.
- 3
Step 3
Slice the onion into half-moons and finely chop the garlic. Sauté in vegetable oil until translucent.
- 4
Step 4
Blanch the tomatoes in boiling water and peel off the skins. Mash them with a potato masher and add to the onion with garlic.
- 5
Step 5
Remove the seeds from the bell pepper and slice into medium-thick slices. Add to the other vegetables.
- 6
Step 6
Next, add the eggplants and season them with sugar, ground black pepper, and paprika. Stew for about 45–50 minutes over low heat.
- 7
Step 7
At the end, pour in the vinegar. Stir.
- 8
Step 8
Spread the lecho into clean sterilized jars and seal. Turn the jars upside down, wrap them in a towel, and leave until completely cooled.
- 9
Step 9
Eggplant lecho is ready.