Stuffed cucumber rings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants |
| A little oil | ||
| 1 | ounce | Flaked almonds |
| 1 | small | Onion, finely chopped |
| 1 | Garlic clove, crushed | |
| 1 | tablespoon | Fresh parsley, chopped |
| Salt & pepper | ||
| 1 | Cucumber | |
| 1 | Lettuce | |
| 1 | pounds | Tomatoes, sliced |
| Lemon wedges | ||
| Parsley sprigs | ||
Directions
Preheat oven to 400F/200C.
Slice eggplants in half & rub oil lightly over the skin. Place face down on a greased tray & bake 1 hour. Leave to cool. Scoop out the insides & blend with the almonds, onion, garlic & parsley. Season well & chill thoroughly.
Cut cumcumber into 8 x 1 inch rounds. Scoop out the middle of each round to form a small case, be careful not to cut all the way through. Either leave the cases raw or blanch in boiling water for 5 minutes. Fill cucumber chunks with the eggplant pate.
Line a serving platter with lettuce & edge this with tomato slices.
Put cucumber cases in the centre & garnish with lemon & parsley.
Sarah Brown, "Vegetarian Kitchen"