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: 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.