Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt. let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible. in large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste. reduce heat, cover, and cook, stirring often, for 10-15 minutes. if necessary, add some water, about 2-3 tablespoons or more. when vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally. add olives to heat through. can be served hot or cold.

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.