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Stuffed Cucumber Rings

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Submitted by lahunt

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

2 hrs

Ingredients

2 2
EACH EACH EGGPLANT
large *
1 1
1 28.9
OUNCE ML/G ALMONDS
flaked
1 1
EACH EACH ONIONS
small, finely chopped
1 1
EACH EACH GARLIC
clove, crushed
1 15
TABLESPOON ML PARSLEY LEAVES
fresh
1 1
EACH EACH CUCUMBERS
1 1
EACH EACH LETTUCE *
1 453.6
POUND G TOMATOES
sliced
1 1
WEDGES WEDGES LEMON *
1 1

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 Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 65 35% 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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