In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well., Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight., Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs., In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
[A]: salt, eggplant, onion, green bell pepper, bread crumbs, eggs, Cheddar cheese, paprika, ground black pepper, all-purpose, vegetable oil

[Q]: Cook the potatoes in salted, boiling water for 15-20 mins. Meanwhile, to make the dressing, whisk together 1 egg yolk and lemon juice with a pinch of salt. Slowly add oil, whisking continuously until thick like mayonnaise. Stir in the milk and season., Drain the potatoes and rinse under cold water until cool enough to handle. Peel and dice., Place eggs in saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from pan heat. Let eggs sit in water 12 minutes, drain then run under cold water. Cook the carrots in a separate pan of boiling water for 5-6 mins, adding the beans and peas to the pan after 3 mins. Drain and rinse under cold water., Peel the eggs and slice into wedges. Mix the potatoes, carrots and peas with the mayonnaise and season. Serve the salad in bowls and sprinkle with capers and parsley. Serve with the egg on top.
[A]: potatoes, egg yolks, lemon juice, olive oil, milk, carrots, green beans, frozen peas, capers, Parsley

[Q]: Combine ingredients in large bowl., Pour into pie crust (it will be heaping)., Roll out remaining crust and cover pie., Tuck top crust down and over bottom pie crust., Cut vents., Bake in hot oven at 425 for 60 minutes., You may need to put tinfoil over pie 40 minutes after in oven to keep from burning.
[A]:
sugar, flour, cinnamon, nutmeg, salt, peeled apples