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: process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth. cut each swordfish steak in half and place in baking dish. coat with 1/2 cup cilantro mixture. brush eggplant with remaining 3 tablespoons oil and season with salt and pepper. grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant. transfer fish to serving platter. chop eggplant into 1-inch chunks and place in medium bowl. add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. serve fish with eggplant salad.