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: cut eggplants in half lengthwise, then into 1 inch wedges crosswise. season with salt and pepper. stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. add more oil as needed. remove eggplant from pan. stir-fry green onions, ginger, garlic, and chile for 1 minute. add chicken broth to the pan. in a small bowl, combine soy sauce, vinegar, sugar, and cornstarch. add mixture to the pan and cook for another minute. add eggplant to the pan and toss until the sauce is absorbed. serve over rice. garnish with sesame seeds and cilantro leaves.