Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut eggplant into 1cm slices (no need to salt if young). cook eggplant in oiled heated griddle pan until tender and browned on both sides. layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the classic italian dressing. cover and refrigerate for at least 15 mins or up to 3 hours. just before serving, drizzle with the remaining classic italian dressing. classic italian dressing: combine all ingredients in a jar and shake well.

Target recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!