Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 500°f. pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes. remove eggplant from oven, place in paper bag, and let cool. remove and discard skin; in bowl mash pulp. add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. serve cold.

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.