Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut an eggplant into cubes to fill 1 cup. in a small pan, heat 2 tablespoons olive oil over medium heat. add the eggplant and sauté it for 5 to 10 minutes, until soft. place the eggplant in a medium-sized bowl and blot it with a paper towel to remove excess oil. add 1/2 cup part-skim ricotta cheese, 1 cup chopped red tomato, and 1 teaspoons mustard to the eggplant. mix all the ingredients thoroughly. toast 2 slices of whole wheat bread and spread the eggplant mixture on the bread. serve it with 2 cups mixed green salad, 2 tablespoons salad dressing, and 1 cup skim milk.

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.