Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: trim off eggplant stems. cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips. cut each strip into 2-inch (5 cm) pieces; place in colander. sprinkle with salt; let stand for 1 hour. pat dry. in large wok or shallow dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. add eggplant; stir-fry for 5 minutes. meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. sprinkle with green onions and red pepper.