Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

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.