Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: trim and discard the ends of the eggplant and cut it in half, lengthwise. place each half cut-side down on a baking sheet which has been greased with the canola oil. bake for 35 minutes in a pre-heated 375-degree f. oven, then remove from the oven. cool, peel, and dice the eggplant. in a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. set aside. in a small bowl, blend the vinegar, olive oil, cumin, and tabasco. pour this over the vegetable blend and stir in in carefully. cover with cling wrap and allow the dish to marinate for at least 4 hours. if you do this in the refrigerator, allow the dish to return to room temperature prior to serving.

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.