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: cut eggplants in half lengthwise, then into 1 inch wedges crosswise. season with salt and pepper. stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. add more oil as needed. remove eggplant from pan. stir-fry green onions, ginger, garlic, and chile for 1 minute. add chicken broth to the pan. in a small bowl, combine soy sauce, vinegar, sugar, and cornstarch. add mixture to the pan and cook for another minute. add eggplant to the pan and toss until the sauce is absorbed. serve over rice. garnish with sesame seeds and cilantro leaves.