Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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