Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f. lightly pierce eggplant with a fork and brush with 1 t olive oil. place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60). let cool slightly. remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil. process until smooth. adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

Target recipe: beat egg and milk together. peel eggplant and cut into sticks about 1/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6.