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: cut an eggplant into cubes to fill 1 cup. in a small pan, heat 2 tablespoons olive oil over medium heat. add the eggplant and sauté it for 5 to 10 minutes, until soft. place the eggplant in a medium-sized bowl and blot it with a paper towel to remove excess oil. add 1/2 cup part-skim ricotta cheese, 1 cup chopped red tomato, and 1 teaspoons mustard to the eggplant. mix all the ingredients thoroughly. toast 2 slices of whole wheat bread and spread the eggplant mixture on the bread. serve it with 2 cups mixed green salad, 2 tablespoons salad dressing, and 1 cup skim milk.