Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 200c/400f/gas mark 6. wrap the bulb of garlic in foil and place on a baking tray together with the aubergines, bake for about 45 minutes. allow them to cool off slightly when done and cut the aubergines in half. using a spoon scoop out the mushy centre of the aubergine and place in a food processor. squeeze the garlic out of its skin and add to the aubergine. add the oil and cumin and whiz until well combined and smooth. season with salt and pepper to taste.

Target 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.