Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove the stem and rinse the eggplants. make a slit lengthwise. on med heat, saute garlic and onion in 1 tbs oil. while stirring, add remaining seasonings and also tamarind paste mixed with some warm water. it should be thick consistency that you can stuff in the eggplants. fill the eggplants through the slit. put the remaining oil in a wide skillet on low-med heat. cook the eggplants in single layer, turning gently with a spatula, until cooked on all sides. add little water as needed. pour any leftover masala over the eggplants.

Target recipe: wash and cut eggplant long wise and gut the insides out and leave body 1/4 thick. chop insides into little chunks and place in bowl of water to rid of the bitter. in a large frying pan start by cooking onions and mushrooms on med-high and once they start to brown, add eggplant and garlic. preheat oven to 375 degrees. once ingredients start to get golden and crispy add rice, walnuts, and basil. after mixture starts to stick together, add picante and hot sauce, cook untill sauce disolves. fill eggplant shells with the mixture (its ok if it goes over ther shell, just pile on top). place shell halves on a baking pan and bake for 45 minutes.