Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Eggplants Salt pepper
A little oil 1 Cucumber
1 oz Flaked almonds 1 Lettuce
1 sm Onion, finely chopped 1 lb Tomatoes, sliced
1 Garlic clove, crushed Lemon wedges
1 tb Fresh parsley, chopped 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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