Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 220°c. cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry. place eggplant rounds onto a oven tray and drizzle olive oil over. cut red pepper into long medium strips; drizzle with olive oil. bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time). place grilled eggplants onto a serving plate. arrange pepper slices over branjan. dressing: heat the olive oil and fry the garlic till light pink (be careful--it burns quickly). add all the rest of the ingredients except the mint. cook for a few minutes. pour dressing over eggplants and peppers. garnish with the chopped mint.

Target recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!