Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 500°f. pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes. remove eggplant from oven, place in paper bag, and let cool. remove and discard skin; in bowl mash pulp. add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. serve cold.

Target recipe: preheat oven to 475 degrees. prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. let cool. meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. add next 6 ingredients and saute until onions are soft and mixture is fragrant. pour mixture in food processor and cool slightly. add yogurt, cilantro and tomato paste and process until smooth. remove the pulp from the roasted eggplant and put into processor and process until smooth. add lemon juice and salt and pepper to taste. process again for 30 seconds. serve hot, cold or room temp with pita chips.