Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 200c. pierce eggplant all over with a skewer and either rub or spray with oil. place on a baking sheet. roast for 35-40 minutes or until very tender. allow to cool for 10 minutes. cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin. place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley. season with salt and pepper. sprinkle with the remaining feta and parsley and serve.

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.