Ingredients
- 2 eggplants
- 1 1/2 lemons
- 60 ml virgin olive oil
- 1 gr allspice
- 1 gr cinnamon
- 1 gr black pepper
Salt to taste Finely chopped parsley, -green peppers & green -onions 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
