Yield: 12 Servings
|Juice of 1 1/2 lemons|
|¼ cup||Virgin olive oil|
|½ teaspoon||Black pepper|
|Salt to taste|
|Finely chopped parsley, green peppers & green onions|
Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate.
Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita.
"The Hamilton Spectator", July 1993