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.
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 lb Tomatoes, sliced
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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