Simply, quickly, quite originally and tasty. An interesting hot dog, where instead of the traditional bread - baked eggplant. Nice and piping hot, and cooled very good. But also low calorie, so anyone on a diet can safely this snack to prepare. Come on in, and try to cook!
Prick the eggplant in several places with a fork. Put in a baking dish, greased with vegetable oil. Put in the oven, preheated to 220°C, and bake for 10-15 minutes.
Then turn them over, cook for another 10 minutes, until soft. Willing to test, puncture a vegetable knife.
Eggplant should take a small size, preferably young, so they are not bitter.
While the eggplants are baked, prepare the sauce.
Marinated cucumber (one) grate on a fine grater, drain the juice.
In yogurt (or low-fat sour cream) add grated cucumber, mustard and chopped dill. Stir.
Eggplants are ready. Let them cool for a few minutes.
If you do not welcome eggplant in the skin, remove it, it will not be difficult.
While the eggplant cools, fry the sausages on the grill or in a frying pan.
Slightly cooled eggplant cut lengthwise, but not completely. Deploy. (like a book), add a little salt.
Lubricate the two halves of each eggplant sauce.
Put sliced cucumber rings.
Cucumber-put the sausage.
Close each eggplant, slightly crushing it.
Put the eggplant in a suitable form tightly to each other.
Form to lay the foil (I do this, then the form does not wash...)
Sprinkle with grated cheese on top.
Bake in a preheated oven at 200°C for 10-12 minutes.
Serve the eggplant hot dogs with the remaining sauce.