Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: from each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. rinse well and squeeze gently. pat dry using paper toweling. heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. drain on paper toweling and then mash the eggplant, garlic and spices together. return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. stir often during cooking. pour off the oil and season with the lemon juice. correct the seasoning with salt to taste and let come to room temperature. serve with the harissa sauce.

Target recipe: before cooking, prick eggplant in several places. micro wave about 5 minutes each on hi or until softish. peel and place pulp in food processor. process until smooth (set aside). heat the vegetable oil and sesame oil in medium pot over medium hi heat. add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved. add at once to the skillet and bring to a boil. stir in the pureed eggplant and simmer for 3 minutes. remove from the heat and stir in the lemon juice and cilantro.