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 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