2 lg Eggplants

A little oil 1 oz Flaked almonds

1 sm Onion, finely chopped

1 Garlic clove, crushed

1 tb Fresh parsley, chopped

Salt & pepper 1 Cucumber

1 Lettuce

1 lb Tomatoes, sliced

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"