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 400°f. prick eggplant with a fork in 10-12 places and rub with olive oil. bake uncovered for about an hour, or until the pulp feels quite soft. scoop out the pulp and place in a small saucepan. add lemon juice and. cook over medium heat until the water has evaporated - about 5. minutes. saute the onion in butter. blend enough of the flour in to make a. thick roux, then add milk slowly to form a thick sauce. beat lightly. into the eggplant. season with salt, pepper and nutmeg. add the. parmesan cheese and a few drops of warm milk if dip is too thick. store overnight in the refrigerator but bring to room temperature. before serving with crackers, bagel chips, or strips of crisped pita.