Cooking recipes for the winter eggplant lecho you will lick your fingers
The winter diet contains quite a few vegetables, and to remedy this problem, some housewives are busy harvesting canned food. Many of them roll eggplant lecho for the winter. This dish differs from many other preserves for its sweetish taste, which is achieved thanks to the pepper.
If you know how to cook lecho correctly, you can make such a delicious dish that you will lick your fingers.
Key recommendations
To cook eggplant lecho for the winter, you need to familiarize yourself with some useful recommendations, which include the following:
- The principle of making a lecho with eggplant is practically the same as for making a lecho with tomatoes or pepper. The only difference is in the ingredients, since in this case you will have to use blue ones.
- When creating an appetizer, be sure to add vinegar. It acts as a preservative and makes the dish more sour. If you completely abandon vinegar, then the snack will have an expressionless taste.
- Lecho for the winter must be prepared only from the most ripe vegetables. If the dish is prepared with tomato and pepper, then the tomatoes should be juicy and the pepper sweet.
- For the preparation of the snack, it is recommended to use eggplant, which contains a large amount of solanine. To check if they contain this substance, you will have to divide the vegetable and inspect the pulp in a section. If it brightens after a few minutes, then there is no solanine in the cut eggplant.
- Blue ones, which begin to darken during slicing, are recommended to be immediately covered with salt and left to infuse. In just 5 minutes, the vegetables will begin to juice up and due to this, their bitterness will completely disappear. If the eggplants are soaked in a saline solution before rolling, then during the preparation of the lecho, you will have to add a little less salt.
- It is not recommended to cover eggplant lecho for the winter without sterilization. Therefore, before conservation, all containers with lids must be sterilized.
Sterilization of containers
Before proceeding with the processing of containers, it is necessary to thoroughly wash all jars with lids. Also, containers should be inspected for chips or cracks, since whole cans must be used for preservation.
Steam sterilization
To sterilize the jars with steam, you will have to use a pot of water. It is recommended to use the widest possible pan so that you can process the maximum number of cans at the same time. A sieve is installed on top of the pan, on which containers for preservation will be placed.
When the water begins to boil, several cans are placed on a sieve and steamed for 5-10 minutes. During processing, the jars get very hot and therefore you need to remove them very carefully so as not to accidentally burn yourself.
Oven
Some housewives roll up eggplant lecho for the winter in jars that were previously processed using the oven. It is not recommended to use a gas oven for sterilization, as it can overheat and deteriorate the container.
During sterilization, the container is placed upside down in the oven. If the oven is heated to 100 degrees, then the processing process should last at least 15 minutes. At higher temperatures, the sterilization time is reduced.
Classic recipe
Many people use the classic recipe for this dish to roll a good and tasty lecho. To cook lecho in Georgian for the winter, you will need the following products:
- a kilogram of tomatoes;
- 2 kg eggplant;
- 450 g of pepper;
- 400 g carrots;
- four onions;
- head of garlic;
- 100 g of salt;
- 150 g sugar;
- 40 ml vinegar.
Preservation of blue ones is created in several stages. First, you should start preparing all the ingredients that make the best winter snack. All tomatoes are thoroughly washed and cut into several equal parts, from which the stalks must be removed. Then the tomatoes are crushed using a blender or an ordinary meat grinder.
After finishing with tomatoes, you can cook blue ones. They need to be washed, cut out the tip and tail, located on the opposite side. If, after cutting, the vegetable begins to darken, then it will have to be transferred to a bowl and covered with salt. After half an hour, the eggplant juice is drained, and the sliced blue ones are squeezed out to remove excess liquid.
When the blue ones with tomatoes are ready for canning, you can do the rest of the products. The pepper is cut into two equal parts, from which all seeds must be removed. Then it is cut into several wide strips. Carrots are washed from dirt, peeled, cut into strips or grated. Garlic is cooked last. It needs to be cleaned, washed and finely chopped.
All ingredients are ready and you can start preparing the container. Banks are sterilized by any of the above methods. To process the seaming lids, you will have to boil them in a pot of water for 5 minutes.
In parallel with sterilization of containers, you can start cooking. Pour the tomato puree into a small saucepan and set over low heat. After the liquid boils, you can add the rest of the vegetables with sugar, salt and oil to it. All this is mixed and stewed for 50 minutes. At the end of cooking, vinegar is added to the mixture.
The prepared lecho is laid out in containers and canned immediately.
After finishing canning, the jars are turned upside down and wrapped in a towel until they cool completely.
Conclusion
Everyone can close the eggplant lecho for the winter. To do this, you will have to familiarize yourself with the main features of cooking and recipes for lecho for the winter from eggplant. Also, if you wish, you can watch a video in which the process of preparing a snack will be described in detail.
