Stuffed Cucumber Rings

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Servings: 12 servings Difficulty: Advanced
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Creamy eggplant and almond pâté nestled in crisp cucumber cups
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Stuffed Cucumber Rings

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 150

Description

These Stuffed Cucumber Rings offer a refreshing twist on traditional appetizers, combining the earthy richness of roasted eggplant with the crunch of almonds and fresh herbs. The creamy pâté is spooned into crisp cucumber cups, creating a delightful contrast in textures that is both light and satisfying. Perfect for summer gatherings, garden parties, or as a healthy starter for dinner, this dish brings vibrant colors and bold flavors to any table. The simplicity of the ingredients allows the natural sweetness of the vegetables to shine through, while the roasted eggplant adds a deep, savory depth.

Directions

  1. Preheat oven to 400°F (200°C).
  2. Slice eggplants in half lengthwise and lightly rub the cut sides with oil.
  3. Place eggplant halves face down on a greased baking tray and bake for 1 hour until tender.
  4. Remove from oven and let cool completely.
  5. Scoop out the soft flesh from the cooled eggplant skins and place in a food processor.
  6. Add flaked almonds, chopped onion, crushed garlic, and chopped parsley to the processor.
  7. Blend until a smooth, creamy pâté forms. Season with salt and pepper to taste.
  8. Transfer the pâté to a bowl, cover, and chill in the refrigerator for at least 30 minutes.
  9. Meanwhile, wash the cucumber and trim the ends. Slice into eight 1-inch thick rounds.
  10. Use a small spoon or melon baller to carefully scoop out the center seeds and pulp of each cucumber round, leaving a 1/4-inch border to form a cup. Do not cut all the way through.
  11. Optionally, blanch the cucumber cups in boiling water for 5 minutes to soften them slightly, then drain and cool. Alternatively, use them raw for a crisper texture.
  12. Fill each cucumber cup generously with the chilled eggplant pâté.
  13. Line a serving platter with lettuce leaves and arrange tomato slices around the edge.
  14. Place the stuffed cucumber rings in the center of the platter.
  15. Garnish with lemon wedges and fresh parsley sprigs before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 150mg7%
Total Carbohydrate 18.0g6%
Dietary Fiber 5.0g20%
Sugars 8.0g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, cucumber, eggplant, stuffed, vegetarian, healthy, party, summer, almond, parsley, fresh, light, easy, snack, roasted, savory, crisp, elegant, gluten free, international
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