Recipe for Georgian lecho with eggplants for the winter

Categories: Lecho

It cannot be said that in Georgia there are any traditional recipes for preparing lecho. Every Georgian family has its own traditions, and you can’t rewrite all the recipes. Moreover, some housewives do not want to share their secrets, and sometimes you have to guess what gives a divine taste to a particular dish. I will write the recipe that has been repeatedly tested by my family, my friends and neighbors.

Ingredients: eggplant, greenery, onion, Bulgarian pepper, tomatoes, vegetable oil, garlic
Time to bookmark: Summer, Autumn

In Georgian lecho, this recipe is prepared without vinegar. With proper heat treatment, this treatment lasts for at least a year. Although, no matter how much you make this lecho with eggplants, by spring your shelves with lecho will be completely empty.

To prepare lecho in Georgian, you need the following products:

bell pepper – 2 kg;
eggplants – 1 kg;
tomatoes – 1 kg;
onion – 0.5 kg;
vegetable oil – 200 g;
garlic – 1 large head;
salt;
fresh greens.

Most housewives first make paste from tomatoes and stew vegetables in tomato. This is not entirely correct. Tomato acid prevents vegetables from stewing, makes them harder, and increases cooking time. Follow the instructions, and then preparing lecho in Georgian will not take you much time and effort.

Peel the eggplants and cut them into cubes. You don’t have to grind it and make the pieces large enough.

Pour vegetable oil into a deep saucepan and heat it until almost boiling. Very carefully pour the eggplants into the hot oil and start cleaning the peppers.Remove the stems and cut each pepper into 4-6 pieces. Stir the eggplants from time to time, and you can reduce the heat a little.

While you were working on the pepper, the eggplants were already stewed enough and you can add pepper to them. Mix the peppers with the eggplants, cover the saucepan with a lid and turn the heat to the minimum possible for the lecho.

Cut the onion into large rings and also add it to the saucepan.

Peel the tomatoes and cut them. There are no special requirements, and cut the tomatoes the way you like.

Add tomatoes to lecho, stir and add salt.

Now cover the pan with a lid again and simmer for 10-15 minutes.

Peel the garlic and cut it into thin slices. Chop the greens.

Add garlic and herbs to the lecho, taste again and check for readiness. Place hot Georgian-style lecho into jars, close them with lids and wrap them with a blanket.

This delicious Georgian-style lecho will help you out more than once in winter.