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: before cooking, prick eggplant in several places. micro wave about 5 minutes each on hi or until softish. peel and place pulp in food processor. process until smooth (set aside). heat the vegetable oil and sesame oil in medium pot over medium hi heat. add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved. add at once to the skillet and bring to a boil. stir in the pureed eggplant and simmer for 3 minutes. remove from the heat and stir in the lemon juice and cilantro.