Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash eggplant well; cut off stem portion (leave peel on). slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil. heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side. on a serving platter, arrange cooked eggplant slices. in a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt. drizzle over the eggplant slices, sprinkle with 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.