Stuffed Cucumber Rings
Yield
4 servingsPrep
30 minCook
60 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
large |
*
|
| 1 | x |
vegetable oil
|
*
|
| 28.9 | ml/g |
almonds
flaked |
|
| 1 | each |
onions
small, finely chopped |
|
| 1 | each |
garlic
clove, crushed |
|
| 15 | ml |
parsley leaves
fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
cucumbers
|
|
| 1 | each |
lettuce
|
*
|
| 453.6 | g |
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.
