Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

Target recipe: preheat oven to 375*. slice eggplant very thin, no more than 1/4". salt slices lightly and let them stand about 10 minutes. then pat dry with paper towels. beat the egg with milk in one bowl, combine wheat germ and herbs in another. dip the eggplant slices in liquid, then dredge in wheat germ. bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.