Side Pannel
Stuffed Cucumber Rings
Stuffed Cucumber Rings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Vegetarian, Appetizers
Ingredients List
- 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
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"
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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