Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks. place strips in a colander, sprinkle with salt and toss to coat. let drain for 30 minutes. rinse. squeeze to remove water. mix first 5 ingredients in a bowl. in a skillet or wok heat the oil. add the eggplant, garlic and ginger. stir fry over high heat for 3 minutes. add sauce and stir well. reduce heat to medium low, simmer 15 minutes. gradually turn up heat. cook until sauce is reduced to a thick glaze. garnish with sesame seeds. serve immediately.

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.