Stuffed Cucumber Rings Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggplants,
A little oil,
1 ounce: Flaked almonds,
1 small: Onion, finely chopped
1: Garlic clove, crushed
1 tbsp: Fresh parsley, chopped
Salt & pepper,
1: Cucumber,
1: Lettuce,
1 lbs: 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"
Source from luhu.jp
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"
Source from luhu.jp