Lecho in Bulgarian
by Editorial Staff
In this vegetable dish, large pieces of eggplant, multi-coloured bell pepper, orange-sun carrots and onions fried to transparency look so beautiful and appetizing.
Cook: 40 mins
Servings: 4
Ingredients
- Eggplant – 3 pcs.
- Bulgarian pepper (better than different colours) – 3 pcs.
- Carrots – 2 pcs.
- Onions, medium-sized – 6 heads
- Garlic – 3 cloves
- Tomato juice – 100 ml
- Salt
- Pepper
- Vegetable oil for frying
Directions
- Remove the stem from the eggplant and remove the purple skin. Cut the eggplants into large pieces.
To get rid of excess moisture in eggplants (and not from bitterness – modern breeding cultivates eggplants that do not contain bitterness almost everywhere), they need to be salted, left for 20 minutes, and then dried with a paper towel. - Coarsely chop the bell pepper.
Chop the carrots and onions in the same way. - Fry carrots and onions in vegetable oil.
- Fry the dried eggplants and bell peppers separately.
When the vegetables are lightly browned, add tomato juice to the pan.
- Combine all the sautéed vegetables in one bowl. Add garlic passed through a press to still warm vegetables.
Mix everything carefully, trying not to deform the pieces of vegetables.
Bulgarian lecho is ready.
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