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: preheat broiler to high. combine all ingredients for the sauce in a small bowl; set aside. toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. chill until ready to use. saute eggplant in oil over medium-high heat 3 minutes. add to vegetable mixture. brush pitas with oil, season with salt, and broil until lightly toasted on both sides. assemble by placing each pita on top of a sheet of foil or parchment paper. drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce. wrap foil or paper around pita and serve.