2 large Eggplants
A little oil
1 oz Flaked almonds
1 small Onion, finely chopped
1 Garlic clove, crushed
1 tbsp Fresh parsley, chopped
Salt & pepper
1 Cucumber
1 Lettuce
1 lb Tomatoes, sliced
Lemon wedges
Parsley sprigs
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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"
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