Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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.

Target recipe: rinse eggplant. trim off and discard stems. cut eggplant into 2-inch cubes. in a 13x9 inch pan, mix eggplant, onions and oil. bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes. drain and rinse garbanzos. drain tomatoes and reserve juice. measure juice and add water to make 1 1/3 cups. add garbanzos, tomatoes and juice mixture to eggplant. continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. add salt and pepper to taste.