Recipe - Stuffed Cucumber Rings

2 lg Eggplants
A little oil
1 ounce Flaked almonds
1 small Onion, finely chopped
1 Garlic clove, crushed
1 tablespoon Fresh parsley, chopped
Salt & pepper
1 Cucumber
1 Lettuce
1 pound Tomatoes, cut or sliced up
Lemon wedges
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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini