Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: from each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. rinse well and squeeze gently. pat dry using paper toweling. heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. drain on paper toweling and then mash the eggplant, garlic and spices together. return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. stir often during cooking. pour off the oil and season with the lemon juice. correct the seasoning with salt to taste and let come to room temperature. serve with the harissa sauce.

Target recipe: preheat oven to 400°f. slice eggplant lengthwise (do not peel). place on a pan sprayed with cooking spray. dice remaining vegetables into 1/4-inch pieces. add garlic, oil and seasoning. place into another pan. bake both eggplants and vegetables in oven for 20 minutes. let rest for a few minutes. then scoop out center of eggplant and add to vegetable mix. add cheese and fill eggplant shells. place back in oven for 15 more minutes.