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: place eggplant on oiled sheet pan and bake in a 350 degree oven, turning it once, until soft. remove from oven and slightly cool and peel. cut into 1/2” pieces. in a large pan combine olive oil, onions and garlic and sautè on medium flame until golden brown. add tomato, tumeric, eggplant, salt and pepper. stir to evenly combine. cook 1 or 2 minutes over medium flame. add the beaten eggs. just as the eggs begin to solidify, stir. continue to stir until the eggs are completely solidified. add more salt and pepper if desired. place into a serving bowl and serve hot.