Lecho with eggplant, tomatoes and peppers


In winter, fresh vegetables are pretty hard to get. And those that exist usually have no taste, and they are quite expensive. Therefore, at the end of the summer season, the hostesses begin to roll up for the winter. Most often it is pickled and pickled vegetables, as well as a variety of salads. Most housewives cook leko for the winter. This salad consists mainly of tomatoes and peppers. You can also add onions, garlic and carrots. Such a seemingly poor composition gives the billet a wonderful sourish and spicy flavor.

But every year there are more and more new cooking options leko. For example, many praise this salad with the addition of apples or zucchini. But most of all the positive reviews gathered a recipe for eggplant lecho for the winter. Let us consider the option of its preparation, as well as learn some subtleties of the process itself.

Important features

Cooking eggplant lecho is not much different from the classic recipe, which uses tomatoes and peppers. The only thing in this version is more diverse additives. Here you can throw a variety of herbs and spices. For example, many add dill, bay leaf, garlic and black pepper to salad.

In addition to such aromatic additives, table vinegar must be present in the blank. It is he who is responsible for the safety of leco for a long time. In addition, the vinegar gives the dish a special sour taste, so that the taste of the lecho only improves. It is important to take a very responsible attitude to the choice of vegetables for medicinal. They must be ripe and fresh. You can not take for the salad old large eggplant.

Important! For lecho fit only young soft fruits. In such eggplants there are few seeds and very thin skin.

Old eggplants are not only tough, but also to some extent dangerous. With age, solanine accumulates in the fruit, which is a poison. It is this substance gives the eggplant a bitter taste. Also, the amount of solanine can be determined by the appearance of the fruits themselves. If in the place of the cut the pulp quickly changes color, then the concentration of solanine is quite large.

For this reason, it is better to use young fruits. But old eggplants can be used in cooking. They are simply cut and sprinkled with salt. In this form, the vegetables should stand for some time. Together with the selected juice comes solanine. Such fruits can be safely consumed, but you will need to salt it carefully in order not to overdo it. Now consider the recipe for eggplant lecho for the winter.

Eggplant Lecho for the Winter

To cook lecho with eggplants, tomatoes and peppers, we need:

  • small young eggplants - one kilogram;
  • red fleshy tomatoes - half a kilo;
  • Bulgarian pepper of any color - half a kilo;
  • onions - two pieces;
  • garlic - five cloves;
  • ground paprika - one teaspoon;
  • granulated sugar - two tablespoons;
  • salt - one teaspoon;
  • table 6% vinegar - two tablespoons;
  • Sunflower oil - about 60 ml.

In advance it is necessary to prepare jars and lids for lecho. They are first washed with soda, and then sterilized over steam or in boiled water. It is very important that by the time when it is necessary to pour the salad, the cans are completely dry. Otherwise, the remaining water may cause fermentation.

Tomatoes for lecho are washed in water and remove the stalk. Further, the fruits are ground in any convenient way. The fastest way to do this with a blender or meat grinder. Then wash and clean the Bulgarian pepper. It is cut in half and remove all seeds and stalks. Now the pepper is cut into large pieces of any shape.

Next, proceed to the preparation of eggplant. They, like all other vegetables, washed under running water. After this, the stalks are cut from the fruit and cut into cubes or slices. The size of the pieces does not matter. Onions cleaned from dry husk and cut into half rings. A garlic can be simply crushed with a press or finely chopped with a knife.

Attention! For cooking lecho it is better to use a cauldron or a pot with a thick bottom.

Vegetable oil is poured into a cauldron prepared for lecho, heated it and thrown in onions. When it becomes soft, add tomato paste to the pan. Onions and pasta mix until smooth and bring to a boil. Now sugar, salt, dry paprika and pepper are thrown into lecho.

The salad is again boiled and garlic and eggplants are added. On low heat the mixture is boiled for 30 minutes. A few minutes before full readiness should be poured into lecho table vinegar and mix. When the mass boils again, it is turned off and poured into sterilized containers. Then the banks turn over and cover with a warm veil. In this form, the salad should be no less than a day. Then lecheto move into a cold room for further storage.

Important! Before using the salad be sure to pay attention to the covers. If they are a little bit bloated, it is impossible to eat such a salad.


Now you can easily make delicious and fragrant eggplant lecho. As you can see, the components of this preparation may vary depending on taste preferences. But mostly lecho consists of the most simple and affordable vegetables. For example, from tomatoes, sweet peppers, garlic and onions. Many people like to add various greens and spices to lecho. And adding eggplants here as well, you’ll have an incredible salad, just yummy fingers. Try to surprise and pamper your loved ones.