YIELD
4 servingsPREP
30 minCOOK
60 minREADY
2 hrsIngredients
Directions
Preheat oven to 400℉ (200℃).
Slice eggplants in half and rub oil lightly over the skin.
Place face down on a greased tray and bake 1 hour.
Leave to cool.
Scoop out the insides and blend with the almonds, onion, garlic and parsley.
Season well and 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 and edge this with tomato slices.
Put cucumber cases in the centre and garnish with lemon and parsley.
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