Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], 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: peel eggplant, if you wish. cut into 3/4" slices. sprinkle salt on both sides of slices. let stand for 30 minutes; rinse with water and pat dry. in a pie pan, beat egg slightly. in another pan, combine cheese, bread crumbs and parsley. dust each eggplant slice with flour, dip in egg to coat all over, and dredge in crumb mixture. brush butter over bottom of a shallow, rimmed baking pan. arrange eggplant slices in butter in a single layer. bake uncovered, in a 400 degree oven for 25 minutes; turning once to brown both sides.