Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine soy sauce, mirin, crushed garlic and ginger in a bowl. slice your eggplant thinly and into small pieces. toss eggplant in hot pan (i use a spray oil like pam) with the sauce mixture. sauté at a medium heat until very tender, about 10 minutes. add a little water to keep the veg moist if necessary. great as a side dish for fish or chicken. add diced medium firm tofu or any other protein for a very simple, quick meal.

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.