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"