Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: from each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. rinse well and squeeze gently. pat dry using paper toweling. heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. drain on paper toweling and then mash the eggplant, garlic and spices together. return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. stir often during cooking. pour off the oil and season with the lemon juice. correct the seasoning with salt to taste and let come to room temperature. serve with the harissa sauce.

Target recipe: roast eggplants in a 400' oven until skin puffs up. let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice. put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat. stir often until eggplant is soft, and cooked through. most of the liquid sould have evaporated. cool to room temperature, and season with salt, and lemon juice.