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Stuffed cucumber rings

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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