Lecho with eggplants
20 servings
90 minutes
Lecho with eggplants is a variation of traditional European lecho that comes from Hungarian cuisine. It features a rich aroma and intense flavor, where the sweetness of peppers and tomatoes harmoniously combines with the tenderness of eggplants. This vegetable delicacy can be served as a hot dish or as a cold appetizer, and can also be used as a side dish. Lecho pairs wonderfully with meat dishes, rice, or simply fresh bread. Thanks to canning in jars, it retains its flavor for a long time, allowing you to enjoy summer aromas even in winter.
1
Blanch the tomatoes in boiling water and peel them. Cut the peppers, onions, and eggplants into large cubes.
- Tomatoes: 2 kg
- Bell pepper: 1 kg
- Onion: 0.5 kg
- Eggplant: 2 kg
2
Pass the tomatoes through a meat grinder, place them in a large pot, and bring to a boil. Add the remaining vegetables and spices to the mixture.
- Tomatoes: 2 kg
- Bell pepper: 1 kg
- Onion: 0.5 kg
- Eggplant: 2 kg
- Salt: 1.5 tablespoon
- Sugar: 100 g
- Vinegar: 0.5 glass
- Vegetable oil: 1 glass
- Ground black pepper: pinch
- Garlic: 2 cloves
3
After boiling, cook for about 30 minutes on low heat with the lid closed, stirring gently occasionally.
4
It can be consumed warm or as a cold appetizer. Lecho should be packed into jars for preservation while hot.
