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Stuffed Cucumber Rings

Submitted by lahunt

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

2 hrs

Ingredients

2

EACH EGGPLANT
large *

1

X VEGETABLE OIL *

1

OUNCE ALMONDS
flaked

1

EACH ONIONS
small, finely chopped

1

EACH GARLIC
clove, crushed

1

TABLESPOON PARSLEY LEAVES
fresh

1

X SALT AND BLACK PEPPER *

1

EACH CUCUMBERS

1

EACH LETTUCE *

1

POUND TOMATOES
sliced

1

WEDGES LEMON *

1

X PARSLEY SPRIGS *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 199g (7.0 oz)

Amount per Serving

Calories 65 35% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 9mg 0%

Total Carbohydrate 3g 3%

Dietary Fiber 3g 11%

Sugars g

Protein 5g

Vitamin A 21% • Vitamin C 33%

Calcium 4% • Iron 4%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium

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