Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel eggplant and dice into 1/2 inch cubes. sprinkle liberally with 2 tsp salt and let sit for 30 minutes. soak and rinse salted eggplant well, drain, and pat dry.(i soak at least twice in fresh, cold water to remove excess salt). saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender. set aside to cool. mash garlic with 1/2 tsp salt to make a paste. combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl. add cooled eggplant, lime juice, and pepper. stir gently to mix. cover and refrigerate for 2-3 hours.

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.