Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!

Target recipe: peel and cut eggplant into 3 x 1/2 inch sticks. soak in ice water a half hour. mix breadcrumbs, salt and pepper. dip eggplant into combined egg and milk, then inches. crumbs; chill 30 minutes. heat oil to 350°f at a depth of 1 inch in large fry pan and cook sticks 10-12 at a time until golden brown, turning once, about 2 minutes. drain on paper towels. serve with your favorite dip (ranch, ketchup, marinara, sweet and sour, mayonnaise mixed with soy sauce, etc.).