Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: trim and discard the ends of the eggplant and cut it in half, lengthwise. place each half cut-side down on a baking sheet which has been greased with the canola oil. bake for 35 minutes in a pre-heated 375-degree f. oven, then remove from the oven. cool, peel, and dice the eggplant. in a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. set aside. in a small bowl, blend the vinegar, olive oil, cumin, and tabasco. pour this over the vegetable blend and stir in in carefully. cover with cling wrap and allow the dish to marinate for at least 4 hours. if you do this in the refrigerator, allow the dish to return to room temperature prior to serving.

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.