Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in half. rub some oil over the cut side of the eggplant. roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes). peel eggplant. put pulp into a bowl, and mash with a potato masher. add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well. heat remaining oil in a frying pan. add eggplant mixture, and fry for 3-5 minutes , until fairly dry. serve alone, or with basmati rice.

Target recipe: in 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd. cut eggplant in 1/4 inch thick slices and then quarter slices. dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess. dip in egg mixture, then press into bread crumbs. transfer to a rack or paper towel to allow them to dry slightly. in a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees f. fry the eggplant in batches for 1 minute on each side or until golden. drain on paper towels; sprinkle lightly with salt before serving if desired. serve with dipping sauce.