Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put the eggplant cubes into a colander and steam, covered, over boiling water until tender, about 25 minutes. sprinkle with salt and set aside. meanwhile, combine the corn meal, flour, baking powder and 1 1/2 teaspoons salt in a bowl. push the eggplant through the colander into the bowl in small amounts, mixing in enough eggplant to make a medium stiff dough. stir in the onions. set the mixture aside for 15 to 30 minutes. drop the mixture by teaspoonfuls into deep oil heated to 365 degrees and fry until golden. drain on paper towels. enjoy!

Target recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.