Eggplant treat for the winter: a wealth of vitamin appetizer options

The workpiece is vegetables stewed in tomato sauce. It is not recommended to cut the ingredients too finely, otherwise during cooking they will boil and turn into a homogeneous mass. Elastic pieces should fall into the lecho. Depending on the recipe, lecho can be spicy, spicy, sweet.

Benefits and calories

The preparation includes fresh vegetables and oil. Despite the fact that under the influence of temperature, some of the beneficial properties are lost, many fruits retain vitamins until winter. Some substances after heat treatment are more effectively absorbed by the body. Vitamins A, K, E, D, group B withstand a high temperature, and the lycopene content increases after heating. The positive effect of vegetables on the human body is indicated in the table.

Table - Useful properties of the ingredients

Eggplant lecho recipes for winter

Recipes for eggplant lecho for the winter will surprise you with variety. "Blue" like a sponge, absorb odors and tastes. The spicier and sharper the sauce, the juicier the eggplant pieces will be.

Pouring is most often prepared from tomatoes that contain acid. Almost every recipe contains acetic solution. The presence of acids gives the appetizer a characteristic aftertaste, and also prevents mold and fermentation. Therefore, the preform does not have to be sterilized. However, dishes and vegetables must be clean.

Classical

Description. It is usually cooked with aubergines, tomatoes and peppers. Chili is added at will, you can limit yourself only to garlic cloves. Any greens are used - a bunch of cilantro, basil, parsley or dill.

What to prepare:

• eggplant - 2 kg;
• tomatoes - 2 kg;
• sweet pepper - 500 g;
• garlic head - three pieces;
• chili - two pods;
• vegetable oil - 250 ml;
• sugar - 100 g;
• salt - 30 g;
• vinegar essence - a teaspoon;
• a bunch of greenery.

How to do

1. Grind tomatoes in a meat grinder or using a blender.
2. Add oil, essence, salt, sweeten.
3. Wait for the boil and boil for two minutes.
4. Cut sweet and burning peppers into cubes, add to the tomato gruel.
5. Chop the little blue ones, add to the brew.
6. Finely chop or put garlic cloves under the press, add them to the dish.
7. Stir, wait for the boil.
8. Boil for 20 minutes.
9. Chop and add greens.
10. Cook for a couple of minutes, stirring occasionally.
11. Put the mixture in sterile containers and roll up.

With carrots

Description. Onion and carrots will help to make eggplant lecho fragrant and beautiful. Tomatoes can be blanched and scrolled through a meat grinder or grated so that the skin remains in the hands. Lecho is cooked for about an hour.

What to prepare:

• eggplant - 2 kg;
• tomatoes - 1 kg;
• bell pepper - 500 g;
• carrots - 500 g;
• onion - 500 g;
• garlic cloves - five pieces;
• vegetable oil - 250 ml;
• sugar - 100 g;
• salt - 60 g;
• 9% vinegar solution - 75 ml.

How to do

1. Cut the “blue” into pieces and place in boiling water for five minutes.
2. Fold in a colander, leave to cool.
3. Grind tomatoes into gruel.
4. Remove seeds from pepper, cut into strips.
5. Cut the onion into half rings.
6. Pour oil into a thick-bottomed deep pan or roasting pan and heat.
7. Pour onion half rings and fry until transparent.
8. Coarsely grate the carrots, pour into the pan.
9. Cook ten minutes.
10. Add pepper, tomato gruel, mix.
11. Add cooled eggplant slices and simmer for 20 minutes.
12. Salt, sweeten, pour in vinegar solution.
13. Cook, stirring, for 15 minutes.
14. Crush the garlic cloves and add to the dish.
15. Stir and simmer for five minutes.
16. Turn off the hotplate, place the hot lecho on a sterile container, and seal.

With tomato paste

Description. In the absence of tomatoes, you can cook lecho with eggplant and tomato paste. Choose a natural product labeled "GOST".

What to prepare:

• eggplant - 1 kg;
• sweet pepper - 1 kg;
• onion - 500 g;
• tomato paste - 500 g;
• warm water - 500 ml;
• salt - 30 g;
• sugar - 80 g;
• 9% vinegar solution - 40 ml.

How to do

1. Cut the eggplant into small pieces.
2. Chop the onion in half rings.
3. Dilute the tomato paste with water, pour into the pan.
4. Salt, add sugar, wait for the boil.
5. Pour onion half rings, mix and cook for five minutes.
6. Add eggplant cubes and leave to simmer for ten minutes.
7. Scrub the pepper from the seeds, cut into slices.
8. Add to the brew and simmer for half an hour.
9. Pour in vinegar solution, cook for five minutes.
10. Remove from the burner and pour lecho into sterile containers, seal.

"Real jam"

Description. Eggplant “Finger Lick” is prepared with pepper, tomato juice and chili. Freshly squeezed juice is recommended. If there is no juicer, then the tomatoes can be grated and squeezed through cheesecloth. It is also easy to make juice from tomato paste. The burning pod can be replaced with ground seasoning.

What to prepare:

• eggplant - 1 kg;
• bell pepper - 1 kg;
• garlic head - two pieces;
• tomato juice - 1 l;
• chili pod;
• salt - 30 g;
• sugar - 50 g;
• 9% vinegar solution - 30 ml;
• vegetable oil;
• caraway;
• ground pepper.

How to do

1. Cut the purple skin and cut the eggplant flesh into cubes.
2. Sauté until golden brown.
3. Place in a deep pan.
4. Scrub the pepper from the seeds, cut into cubes.
5. Fry for five to seven minutes in oil.
6. Crush the garlic cloves and add to the pepper.
7. Cook another five to seven minutes.
8. Put the fried slices of pepper in a pan.
9. Boil the juice, salt, pour sugar, seasonings.
10. Pour the frying with tomato brine and cook for 15 minutes.
11. Two minutes before the end of cooking pour in the vinegar solution.
12. Put the lecho in sterile containers, roll up.

With beans

Description. An unusual hearty lecho, which can be served as a side dish or salad for meat dishes, pasta, casseroles. Before cooking, soak the beans overnight, and boil in the morning. About five liters of lecho are obtained from this amount of components.

What to prepare:

• eggplant - 2 kg;
• tomato - 1.5 kg;
• boiled white beans - 500 g;
• carrots - 500 g;
• sweet pepper - 500 g;
• garlic head - 200 g;
• vegetable oil - 350 ml;
• salt - 60 g;
• sugar - 100 g;
• 9% vinegar solution - 100 ml.

How to do

1. Grind tomatoes and garlic cloves into porridge.
2. Coarsely grate the carrots.
3. Cut the eggplant and pepper into pieces.
4. Put the boiled tomato gruel.
5. Salt the boiling mixture, sweeten, flavor with vinegar and oil.
6. Stir and wait for the boil.
7. Pour the vegetables and simmer for half an hour.
8. Add the cooled beans, cook for 20 minutes.
9. Put in a sterile container, roll up.

With mushrooms and apple

Description. It turns out a fragrant, hearty, tasty snack. Lecho will pleasantly surprise guests at the festive table. If you pass all the ingredients through a meat grinder, you get mushroom adjika.

What to prepare:

• eggplant - 2.5 kg;
• tomato - 2.5 kg;
• champignons - 1.5 kg;
• apple - 1 kg;
• sweet pepper - 1 kg;
• carrots - 500 g;
• garlic cloves - 150 g;
• chili - two pods;
• vegetable oil - 200 ml;
• salt - 90 g;
• sugar - 250 g;
• 9% vinegar solution - 100 ml.

How to do

1. Scrub apples and peppers from the seeds.
2. Grind carrots, slices of pepper, tomatoes, apples with a kitchen appliance.
3. Salt, sweeten, pour in oil.
4. Cook for 1.5 hours, not forgetting to stir occasionally.
5. Cut into several pieces and boil fresh champignons.
6. Cut the eggplant into small slices.
7. Add mushrooms and blue to the brew.
8. Cook for five to seven minutes.
9. Grind garlic cloves and chilli.
10. Add, mix and cook for ten minutes.
11. Arrange the vegetable mixture in sterile containers and twist.

With zucchini

Description. Spicy lecho with a spicy aroma. During the preservation process, neutral squash slices absorb the filling and acquire a rich taste.

What to prepare:

• eggplant - 1 kg;
• tomatoes - 2 kg;
• zucchini - 1 kg;
• bell pepper - 1 kg;
• carrots - 1 kg;
• garlic heads - two pieces;
• vegetable oil - 300 ml;
• 6% vinegar solution - 100 ml;
• sugar - 300 g;
• salt - 100 g;
• allspice - four peas;
• black pepper - four peas;
• laurel - two leaves;
• ground coriander - a teaspoon;
• a bunch of greenery.

How to do

1. Grate peeled carrots coarsely.
2. Rinse, peel the remaining vegetables and cut into strips (except for tomatoes).
3. Put the vegetable slices in a pan.
4. Grind the tomatoes in a puree.
5. Crush the garlic, add to the tomato mass.
6. Salt, sweeten, add spices, drain the 6% solution thoroughly mix.
7. Pour the resulting mixture of vegetables.
8. Stew for half an hour, stirring.
9. Put the mixture in a sterile container, seal.

With onion

Description. Eggplant and sweet pepper can be supplemented with onion and ground paprika.

What to prepare:

• eggplant - 1 kg;
• tomato - 500 g;
• bell pepper - 500 g;
• garlic cloves - five pieces;
• onion - two pieces;
• vegetable oil - 60 ml;
• 5% vinegar solution - 30 ml;
• sugar - 50 g;
• salt - 10 g;
• ground paprika - a teaspoon.

How to do

1. Cut tomato stalks, pass the pulp through a meat grinder.
2. Sliced ​​eggplant and peppers.
3. Chop the onion in half rings.
4. Heat oil in a cauldron.
5. Put onion half rings and fry until transparent.
6. Pour in the tomato pulp, wait for the boil.
7. Put pepper, salt, sweeten, pour paprika.
8. Wait for the boil and add the eggplant slices.
9. Crush the garlic cloves, add to the brew.
10. After boiling, cook the mixture for half an hour.
11. Approximately five minutes before ready, add the vinegar solution.
12. Remove from the burner and place on sterile containers, tighten.

With honey and chili

Description. An unusual recipe for a burning lecho. Eggplant is not chopped into cubes, but cut into circles. The dish is prepared without sugar. Sweetness and aroma will give honey. It is not necessary to boil the workpiece, therefore, it is recommended to sterilize the filled containers.

What to prepare:

• small eggplant - 1.5 kg;
• sweet pepper - 500 g;
• garlic head - two pieces;
• honey - 100 g;
• hot pepper - pod;
• vegetable oil - 100 ml;
• 9% acetic solution - 125 ml;
• salt - 10 g.

How to do

1. Cut clean, dry eggplants in circles of 0.5 cm thickness.
2. Lubricate the baking sheet with butter, put the circles and coat them on top.
3. Bake at 200 ° C for approximately 20 minutes.
4. Put on a plate and leave to cool.
5. Slice the bell peppers and the hot peppers.
6. Pass the slices along with the garlic cloves through a meat grinder.
7. Add honey and vinegar, salt and mix.
8. Put a layer of circles on the bottom of the sterile jar, cover with pepper mass on top.
9. Alternate circles and dressing until the container is full.
10. Cover and sterilize.
11. Spin, flip and leave to cool.

No vinegar

Description. To reduce acid in the workpieces, you can cook eggplant lecho for the winter without vinegar. Due to the absence of the main preservative in the composition, it is recommended to sterilize containers and lids before rolling up the workpiece.

What to prepare:

• eggplant - 1.5 kg;
• sweet pepper - 1.5 kg;
• tomatoes - 3 kg;
• salt - 60 g;
• sugar - 100 g;
• vegetable oil - 100 ml.

How to do

1. Cut tomato and eggplant stalks, peel seeds from peppers.
2. Cut the tomatoes into slices, chop into gruel.
3. Put to boil.
4. Boil for half an hour, salt, sweeten, pour oil.
5. Stir, boil for another half hour.
6. Dice the remaining vegetables, put in a pan.
7. After boiling, cook for half an hour.
8. Pour into containers, sterilize, seal.

Eggplant treat for the winter - a real summer in the bank. It is important to use only pure vegetables without flaws. For thorough peeling, soak the washed fruits in cold water for several minutes. Sterilize the jars carefully, use only clean equipment. Store workpieces in a cool, dark place. The contents of cans with swollen caps cannot be consumed.

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