Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Eggplants |
| \N \N | Juice of 1 1/2 lemons |
| ¼ cup | Virgin olive oil |
| ½ teaspoon | Allspice |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Black pepper |
| \N \N | Salt to taste |
| \N \N | Finely chopped parsley, green peppers & green onions |
| \N \N | Pita bread |
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