○ In a deep pot, fry finely chopped onions in heated olive oil until golden. After 8 minutes, add chopped chili pepper, sliced eggplant, a teaspoon of ground pepper, dried oregano and peppers cut into smaller pieces. Fry for another 5-6 minutes.
○ Add crushed garlic. Sprinkle with a spoonful of turmeric, ground smoked paprika and mix thoroughly. Add sliced tomatoes, a teaspoon of salt, cover with a lid and simmer for 20-25 minutes on a low flame. Stir occasionally. After cooking, let it stand for at least a quarter of an hour.
○ Cut the halloumi cheese into large cubes and roast it briefly in a pan until it acquires color.
○ Serve Lečo in a deep plate with a portion of grilled cheese, drizzled with olive oil, with herbs and fresh bread.

Notes: Although there are no rules, add seasonal pieces from the garden or the market and don’t skimp on the herbs! At the end of cooking, you can mix eggs into the Lečo and cook it briefly.

🍽 4 ⏱ 35 MIN

🛒 shopping list:
☉ peppers 4 pcs
☉ tomatoes 2 pcs
☉ eggplant 1 pc
☉ onions 2 pcs
☉ olive oil 4 tbsp
☉ cloves of garlic 4 pcs
☉ halloumi cheese 225 g
☉ ground smoked paprika 1 tbsp
☉ turmeric 1 tbsp
☉ black pepper 1 tsp
☉ chili pepper 1 pc
☉ dried oregano 1 tsp
☉ salt