Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

Target recipe: before cooking, prick eggplant in several places. micro wave about 5 minutes each on hi or until softish. peel and place pulp in food processor. process until smooth (set aside). heat the vegetable oil and sesame oil in medium pot over medium hi heat. add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved. add at once to the skillet and bring to a boil. stir in the pureed eggplant and simmer for 3 minutes. remove from the heat and stir in the lemon juice and cilantro.