Stuffed Cucumber Rings

(1 vote)

2 large eggplants
a little oil
1 ounce flaked almonds
1 small onion, finely chopped
1 garlic clove, crushed
1 tablespoon fresh parsley, chopped
salt and pepper
1 cucumber
1 pound tomatoes, sliced
lemon wedges
parsley sprigs

Preheat oven to 400F.

Slice eggplants in half and rub oil lightly over the skin. Place face down on a greased tray and bake 1 hour. Leave to cool. Scoop out the insides and blend with the almonds, onion, garlic and parsley. Season well and chill thoroughly.

Cut cucumber 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 and edge this with tomato slices. Put cucumber cases in the center and garnish with lemon and parsley.

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