Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

Target recipe: place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. remove from the oven, slit the skin and scrape out the flesh. add cumin and garlic, stir in and break up. (you can make this smooth or coarse, depending on how you like it.) add olive oil to loosen. add lemon juice and season, to taste. serve warm or at room temperature. if adding herbs do this at the last minute.