Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

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.