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: preheat oven to 425ºf. pierce the eggplant with a fork all around. roast the eggplants for about 40 minutes, until soft and mushy. remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl. add sesoning and mash with 3 tablespoons of the butter. in a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs. dot with remaining 2 tablespoons butter. blend the half and half with the reserved clam juice with hot sauce if using. taste and add seasonings, if needed. pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy. cover with parmesan cheese. bake at 350ºf for 30 minutes.