Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe the eggplants and remove the stalks; cut into bite size pieces. fry the eggplant in the oil for about 5 minutes, or until brown. drain on paper towels. fry the cumin and fennel seeds for about 2 minutes, stirring constantly. stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency. return the eggplant pieces to the pan and heat through. serve eggplant garnished with freshly chopped coriander leaves.

Target recipe: cook eggplant in small amount of water until tender. drain and mash. combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine. pour into a 9x13 greased baking dish. top with the reserved cheese, crackers and small amount of melted margarine. bake at 325° to 350° for 25 to 30 minutes.