Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks. place strips in a colander, sprinkle with salt and toss to coat. let drain for 30 minutes. rinse. squeeze to remove water. mix first 5 ingredients in a bowl. in a skillet or wok heat the oil. add the eggplant, garlic and ginger. stir fry over high heat for 3 minutes. add sauce and stir well. reduce heat to medium low, simmer 15 minutes. gradually turn up heat. cook until sauce is reduced to a thick glaze. garnish with sesame seeds. serve immediately.

Target 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.