| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Appetizers, Side dish, Vegetarian |
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, sliced |
|
|
Lemon wedges |
|
|
Parsley sprigs |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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