Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prick the eggplant in several places with a fork. place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). set aside to cool. arrange the walnut pieces on a baking sheet, and cook at 350* f. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). chop fine. scrape the eggplant flesh into a wooden or glass bowl and coarsely chop. stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. then slowly beat in the oil and lemon juice. adjust the seasoning to taste. cover loosely and let stand at room temperature for several hours before serving. makes 1 1/2 cups.

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.