Stuffed Cucumber Rings

1. Preheat oven to 400F/200C.
2. Slice eggplants in half & rub oil lightly over the skin.
3. Place face down on a greased tray & bake 1 hour.
4. Leave to cool.
5. Scoop out the insides & blend with the almonds, onion, garlic & parsley.
6. Seasoni well & chill thoroughly.
7. Cut cumcumber into 8 x 1 inch rounds.
8. Scoop out the middle of each round to form a small case, be careful not to cut all the way through.
9. Either leave the cases raw or blanch in boiling water for 5 minutes.
10. Fill cucumber chunks with the eggplant pate.
11. Line a serving platter with lettuce & edge this with tomato slices.
12. Put cucumber cases in the centre & garnish with lemon & parsley.
13. Sarah Browni, "Vegetarian Kitchen".