Stuffed Cucumber Rings
Submitted by lahunt
Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
2 hrsCool, crisp cucumber meets smoky roasted eggplant in this elegant little appetizer that’s completely plant-based and endlessly snackable.
Thick cucumber rounds get scooped into tiny cups and filled with a silky paté of roasted eggplant, flaked almonds, garlic, and fresh parsley.
Arranged on a platter lined with lettuce and ringed with tomato slices, these look like they came from a catering company. Nobody needs to know they’re ridiculously simple.
Kitchen Tips
- Roast the eggplant face down until it completely collapses. That deep char is where all the smoky flavor lives.
- Chill the paté thoroughly before filling the cucumber cups. Warm filling wilts the cucumber fast.
- Don’t cut all the way through the cucumber rounds. You want a little floor in each cup to hold the filling.
- Blanching the cucumber for 5 minutes takes the raw edge off. Skip it if you prefer a crunchier bite.
Ingredients
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.
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