Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Side Dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
