Stuffed cucumber rings
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Stuffed cucumber rings
  Appetizers    Side dish    Vegetarian    Cucumbers  
Last updated 6/12/2012 1:02:30 AM. Recipe ID 26092. Report a problem with this recipe.
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      Title: Stuffed cucumber rings
 Categories: Appetizers, Side dish, Vegetarian
      Yield: 4 servings
      2 lg Eggplants
           A little oil
      1 oz Flaked almonds
      1 sm Onion, finely chopped
      1    Garlic clove, crushed
      1 tb Fresh parsley, chopped
           Salt & pepper
      1    Cucumber
      1    Lettuce
      1 lb Tomatoes, sliced
           Lemon wedges
           Parsley sprigs
  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"

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Recipe ID 26092 (Apr 03, 2005)

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