Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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.

Target recipe: pre-heat oven to 200c. toss together the garlic, cumin, lamb, salt and pepper in a baking dish, then set aside for 10 minutes. add the eggplant, rosemary and olive oil and cook for 30 minutes, stirring occasionally until golden brown. add the cooked mixture to the dressing and allow to rest for 5 minutes before serving with a salad of tomatoes and bitter lettuce leaves, and warmed crusty bread. dressing: combine all ingredients, seasoning to taste.