From the 1997 KLO dinner — Greece
- 2 medium eggplant
- juice of 1-1/2 lemons
- 1/4 cup virgin olive oil
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- salt, to taste
- finely chopped parsley, green peppers, & green onions
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.
Serve trimmed with parsley, green peppers & green onion.