Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut eggplants in half. rub some oil over the cut side of the eggplant. roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes). peel eggplant. put pulp into a bowl, and mash with a potato masher. add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well. heat remaining oil in a frying pan. add eggplant mixture, and fry for 3-5 minutes , until fairly dry. serve alone, or with basmati rice.

Target 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.