Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 300 degrees. slice eggplant into rounds and 1/2 inch thick. sprinkle lightly with salt. place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. bake for 20 minutes or until the eggplant shrinks and becomes dry. lightly rinse each slice to remove excess salt. pat dry with paper towels. combine oil and paprika in a small frying pan. oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. drain on paper towels. serve warm.

Target recipe: wash and cut eggplants across in circles of about 1cm (10mm) in width. (they might start turning dark in colour once cut, but don't worry about it, it's normal.). mix water and vinegar in a pot and get it to a boil. once it's boiling, cook eggplants in batches for about 5 minutes. remove and place them on a paper towel to drain and cool off. once they've cooled place them in a jar with a sealed lid. add the seasonings. cover with oil and screw on the lid. turn the jar around so the ingredients spread evenly inside the jar. can be kept in fridge for up to 3 weeks.