Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel the eggplants and cut into 1 inch slices. in a 10-inch skillet fry the eggplant slices in olive oil until soft. remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. chill eggplant mixture in refrigerator 1 to 2 hours. place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. place tomato slices ornately over the eggplant mixture and top with sliced black olives. drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Target recipe: wash and cut each eggplant into two halves- lengthwise. cut them into 1/4" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.