Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. test with a fork. remove. when cooled, tear into thin strips or cut into a 1/2-inch cubes. refrigerate. in a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. drain, cut into 1-inch lengths and refrigerate. in a small bowl, thoroughly mix together the vinaigrette ingredients. taste for seasoning. arrange the agar-agar in a shallow platter. toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. garnish with a sprig of coriander and the toasted sesame seeds.

Target recipe: bake eggplant at 325 degree s for approximately 1 hour, until soft and mushy. peel eggplant and place in food processor or blender with onion. process until chopped well, but not too smooth. chill. before serving, add mayonnaise to taste and mix well. serve with plenty of dip size pieces of pita bread.