Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°. dice eggplant into about 1 inch cubes. drizzle 1 tablespoon olive oil on a rimmed baking sheet. toss diced eggplant with olive oil and bake for 20 minutes or until tender. add roasted eggplant and remaining ingredients to a food processor. process until smooth. serve with pita wedges.

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.