Eggplant is a vegetable that the housewives love for its versatility and neutral taste. Thanks to these qualities, it can be added to any vegetable stew, casseroles, to make with it sharp salads, marinades and harvested for the winter. But today let's look at how to make "tongues" from eggplants - such a delicious and unusual dish, which, by the way, looks very beautiful on the festive table. Usually this treat is prepared with other vegetables: tomatoes, garlic, Bulgarian pepper - and to create a ruddy crust, use cheese or mayonnaise.
Recipe for reeds from eggplant
For several servings of a delicious meal you will need:
- 2 large or medium aubergines - choose thick enough and long vegetables to be conveniently cut into "tongues";
- 300 gr. Cheese (solid, like "Parmesan" or "Cheddar");
- 6 heads of garlic;
- 150 gr. Mayonnaise;
- for decoration - a handful of pomegranate seeds and a bunch of fresh greens.
"Yazhchki" for eggplants are prepared as follows: rinse the vegetables, do not need to clean them, then cut into longitudinal plates up to 1 centimeter thick. Put the billets in a bowl, season with salt and leave to stand for half an hour - so the vegetables will be bitter, they must be rinsed again before frying. After this, pour a little vegetable oil on a very hot frying pan, wait until it becomes very hot, and in turn fry the eggplants on both sides. Why so? The fact is that during the cooking these vegetables absorb oil, like a sponge, and to avoid this, you just need to reduce the roasting time - that's why both the frying pan and the oil in it should be heated to the limit. When all the "tongues" of eggplants are ready, put them on a plate, which you need to lather with a paper napkin - so will leave excess fat. After this, prepare the sauce: mix the mayonnaise, grated cheese and squeezed garlic - and spread them well slices of vegetables. After this, roll up, sprinkle with the pomegranate seeds and finely chopped fresh herbs.
"Yazychki" from eggplant with cheese, tomatoes and sausage, baked in the oven
For aromatic treats on the festive table, take:
- 2 large eggplants;
- 1 ripe tomato;
- 1 bunch of parsley;
- 100 gr. Cheese (solid);
- 50 gr. Any sausage, it is best to take "salami" or any smoked;
- butter - and cream, and vegetable;
- For sauce - 150 gr. Mayonnaise and a few cloves of garlic.
As in the previous recipe, eggplant wash, cut into large longitudinal slices 1 cm thick. Put into a bowl, season with salt and let stand for 20-30 minutes. During this time, mix mayonnaise, squeezed garlic and parsley - this will be a vegetable sauce. Grate the cheese on a grater, cut sausage into slices, tomatoes - round slices. When eggplants are given juice, rinse them again with running water and pat dry. After that, slice each slice with butter first, then sauce, put a couple of slices of sausage and tomatoes on top. Send the bake in a preheated oven (220-250 degrees) for 10 minutes. After that, take out the baking tray, sprinkle the vegetables with cheese and continue cooking for another 10 minutes. Fragrant "tongues" of eggplants under a ruddy cheese crust can be served to the table - in hot form they will become a wonderful snack, which, be sure, will please all your guests.