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: bake the eggplant at 350 for about an hour, until very soft. remove and peel while still hot under running cold water. remove the seeds (if there are too many). place in colander and drain liquids. while eggplant is draining, dice the onion and green pepper. heat 2 tbsp olive oil, and add onion over medium heat until translucent. add green pepper and cover with lid. let pepper cook until soft. remove from heat. put eggplant in food processor and mince. add the pepper and onion to the eggplant, then the mayonnaise. season with salt and pepper. chill before serving.