Ingredients

2 medium eggplants
juice of 1 1/2 lemons
1/4 C. virgin olive oil
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. black pepper
salt to taste
finely chopped parsley,
green peppers and green
onions
pita bread

Cooking Instructions

Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes. Peel and sprinkle quickly with half the lemon juice. Cool and chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Can be frozen at this point. Serve trimmed with parsley, green peppers and green onion with pita.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)