Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pour the oil in a shallow pan and heat. halve the eggplants and cook in the oil until they they colour and soften slightly. remove and drain on paper towel. add the onions and let cook over a low heat until golden and translucent. next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin. keep going until you have a thick paste. stir the paste into the onions and cook for a few more minutes. quarter the tomatoes and add them to the mixture. pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender. stir in the coriander leaves and serve.

Target recipe: slice eggplants into 1/2" slices; sprinkle with 2 teaspoons. salt. roll slices, moistened, in flour. fry slices in heated oil, in skillet until brown on each side. drain. add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. cool slightly, bend mixture or push through strainer. place half the mixture in greased baking dish. add a layer of eggplant slices and a layer of cheese slices. top with remaining tomato mixture and sprinkle top with cheese. bake at 400 degrees for 20 minutes.