Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small saucepan, combine the ginger, scallion, rice vinegar, soy sauce, sugar and sesame oil. bring the mixture to a boil over medium heat. transfer to a small bowl and let it cool to room temperature, then chill the dressing, covered in the fridge. heat a broiler or a grill. cook the eggplants until their skins are lightly charred. peel skins and cut each eggplant in half crosswise. cut each piece lengthwise into quarters. cut the tomato into 1/2-inch cubes. arrange the eggplant on a serving platter and top with the tomato. chill the vegetables, covered, in the fridge. right before serving, pour the dressing over the vegetables. at the table, toss the vegetables with the dressing.

Target recipe: slice eggplants into 1/2" slices; sprinkle with 2 teaspoons. salt. roll slices, moistened, in flour. fry slices in heated oil, in skillet until brown on each side. drain. add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. cool slightly, bend mixture or push through strainer. place half the mixture in greased baking dish. add a layer of eggplant slices and a layer of cheese slices. top with remaining tomato mixture and sprinkle top with cheese. bake at 400 degrees for 20 minutes.