Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

Target recipe: place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan and simmer about 5 minutes or until eggplant is very soft; drain well. mash eggplant and whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese and salt. add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix. cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.