Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

Target recipe: trim off eggplant stems. cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips. cut each strip into 2-inch (5 cm) pieces; place in colander. sprinkle with salt; let stand for 1 hour. pat dry. in large wok or shallow dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. add eggplant; stir-fry for 5 minutes. meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. sprinkle with green onions and red pepper.