Eggplant lecho for winter

Eggplant lecho is not just a delicious vegetable appetizer, but also one of the best ways to preserve eggplants for winter. This flavorful eggplant lecho for winter goes perfectly with almost anything: meat, fish, poultry, potatoes, rice, bulgur, buckwheat, and more. It makes an excellent addition to both first and main courses and can also be served as a sandwich spread or vegetable pasta.

Besides its exceptional taste and aroma, eggplant lecho offers a variety of beneficial nutrients. This recipe contains dried mint, paprika, and camelina oil.

Mint leaves contain menthol, which has antispasmodic and analgesic properties, as well as B vitamins that are involved in the normal functioning of the central nervous system and brain.

Paprika contains potassium and calcium, which are important components of bones and cartilage, as well as hair, nails, eyelashes, and even tooth enamel. It also contains a whole range of vitamins (B, A, C, E, K, and PP), each of which plays a role in normal metabolism.

Camelina oil is a valuable source of omega-3 fatty acids (up to 45%) and omega-6 fatty acids. They are involved in lipid metabolism and may help prevent the accumulation of visceral fat. They also contribute to maintaining healthy blood cholesterol levels and supporting the elasticity of veins and arteries.

CraftOil offers an excellent and regularly expanding selection of craft products, including spices, seasonings, dried herbs, and vegetable oils produced using the company’s own branded presses.

Our online catalog always features dried mint, paprika, camelina oil, and many other products available to order. To learn more about our products, simply submit an inquiry through our website and wait for our managers to contact you.

Ingredients

To make this spicy and aromatic eggplant lecho for winter, you will need the following ingredients for 1-liter jar or two 500 ml jars:

• 1 kg eggplants;
• 600 g tomatoes;
• 500 g sweet bell peppers;
• 1 medium onion;
• 5 garlic cloves;
• 200 g camelina oil;
• 100 g 9% vinegar;
• 4 tablespoons sugar;
• 2 tablespoons salt;
• 1 teaspoon dried paprika;
• 1 teaspoon dried mint;

Step-by-step preparation

First, prepare the vegetables. Wash the eggplants and pat them dry with a kitchen towel. Remove the stems and cut the eggplants into cubes. Peel and rinse the onion and garlic cloves under running water, then finely chop them. If preferred, the garlic can be passed through a garlic press.

Wash the bell peppers, remove the seeds and stems, and cut the flesh into thin strips. Wash the tomatoes under running water and cut them into relatively small wedges. Heat the camelina oil in a deep, heavy-bottomed frying pan or saucepan. Sauté the onion and garlic for 4–5 minutes, until they become golden and fragrant.

Add the tomatoes, stir well, and cook over medium heat for another 7–8 minutes. Then mash the vegetables with a potato masher until they reach a relatively smooth consistency. Add the eggplant and bell peppers. Season with salt, sugar, paprika, and dried mint. Stir thoroughly and simmer over very low heat for approximately 45–50 minutes.

Finally, pour in the vinegar and mix everything thoroughly. Continue cooking over low heat for another 10 minutes. Pour the finished eggplant lecho into clean, previously sterilized jars. Seal the jars, turn them upside down, cover them with a warm blanket or towel, and leave them undisturbed for 24 hours.

Once cooled, the canned eggplant lecho can be transferred to a cellar or stored at room temperature, provided proper home-canning practices have been followed.

Notes:

For an even more aromatic and spicy eggplant lecho, you can add chili pepper and allspice along with the paprika. Besides camelina oil, sunflower, corn, and sesame oils can also be used for this recipe. These oils have relatively high smoke points and a neutral taste and aroma.

A wide selection of vegetable oils, spices, seasonings, and dried herbs is always available at the CraftOil online store.