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: preheat oven to 375°f. lightly pierce eggplant with a fork and brush with 1 t olive oil. place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60). let cool slightly. remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil. process until smooth. adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.