Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 500°f. pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes. remove eggplant from oven, place in paper bag, and let cool. remove and discard skin; in bowl mash pulp. add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. serve cold.

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.