Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel the eggplants and cut into 1 inch slices. in a 10-inch skillet fry the eggplant slices in olive oil until soft. remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. chill eggplant mixture in refrigerator 1 to 2 hours. place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. place tomato slices ornately over the eggplant mixture and top with sliced black olives. drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Target recipe: cut eggplants in half lengthwise, then into 1 inch wedges crosswise. season with salt and pepper. stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. add more oil as needed. remove eggplant from pan. stir-fry green onions, ginger, garlic, and chile for 1 minute. add chicken broth to the pan. in a small bowl, combine soy sauce, vinegar, sugar, and cornstarch. add mixture to the pan and cook for another minute. add eggplant to the pan and toss until the sauce is absorbed. serve over rice. garnish with sesame seeds and cilantro leaves.