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: place eggplant on oven tray. bake, uncovered, in moderate oven 180°c about 40 minutes or until soft. remove eggplant and place eggplant in paper bag for 10 minutes. remove and discard eggplant skin, chop flesh. blend or process eggplant with remaining ingredients until smooth. you may need to add more yoghurt depending how smooth or thick you prefer your dip. cover, refrigerate until cold.