Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel eggplant and dice into 1/2 inch cubes. sprinkle liberally with 2 tsp salt and let sit for 30 minutes. soak and rinse salted eggplant well, drain, and pat dry.(i soak at least twice in fresh, cold water to remove excess salt). saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender. set aside to cool. mash garlic with 1/2 tsp salt to make a paste. combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl. add cooled eggplant, lime juice, and pepper. stir gently to mix. cover and refrigerate for 2-3 hours.

Target 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.