Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f. prick eggplant with a fork in 10-12 places and rub with olive oil. bake uncovered for about an hour, or until the pulp feels quite soft. scoop out the pulp and place in a small saucepan. add lemon juice and. cook over medium heat until the water has evaporated - about 5. minutes. saute the onion in butter. blend enough of the flour in to make a. thick roux, then add milk slowly to form a thick sauce. beat lightly. into the eggplant. season with salt, pepper and nutmeg. add the. parmesan cheese and a few drops of warm milk if dip is too thick. store overnight in the refrigerator but bring to room temperature. before serving with crackers, bagel chips, or strips of crisped pita.

Target recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!