Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 200c. pierce eggplant all over with a skewer and either rub or spray with oil. place on a baking sheet. roast for 35-40 minutes or until very tender. allow to cool for 10 minutes. cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin. place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley. season with salt and pepper. sprinkle with the remaining feta and parsley and serve.

Target recipe: wash and cut each eggplant into two halves- lengthwise. cut them into 1/4" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.