| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Side dish, Snacks, Breakfast | 12 | Servings | |
INGREDIENTS
| 2 | md | Eggplants |
| Juice of 1 1/2 lemons | ||
| 1/4 | c | Virgin olive oil |
| 1/2 | ts | Allspice |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Black pepper |
| Salt to taste | ||
| Finely chopped parsley, green peppers & green onions | ||
| Pita bread |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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