Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt. let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible. in large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste. reduce heat, cover, and cook, stirring often, for 10-15 minutes. if necessary, add some water, about 2-3 tablespoons or more. when vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally. add olives to heat through. can be served hot or cold.

Target recipe: wash and cut each eggplant into two halves- lengthwise. cut them into 1/4" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.