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.

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