• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stuffed Cucumber Rings

  • Recipe Submitted by on

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


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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