Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: with a fork, pierce skin of eggplant. bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool. split in half and scoop out pulp into a bowl. mash pulp with a fork. mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. cover and chill for 2 hours. to serve: arrange romaine lettuce leaves on platter. mound eggplant in center. garnish with tomato wedges and fresh parsley.

Target recipe: preheat oven to 450°. pierce eggplants several times with a fork; place on a baking sheet. bake for 45 minutes turning often, until blackened.cool slightly; peel. drain eggplant pulp in a colander for 5 minutesthen chop. combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth. heat oil in a large nonstick skillet over medium-low heat. add onion and garlic cook 6 minutes , stirring occasionally. stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes. remove from heat; stir in parsley and spoon it into a bowl. cover and chill for at least 1 hour. makes 12 1/2 servings.