Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a heavy- bottomed skillet, cook the eggplant in oil. stir every once a while so that the eggplant does not stick to the bottom of the skillet. once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat. eggplant sabzi is ready! note: stir after adding sugar, salt etc so that they don't stick to each other and clump together. this goes very well with yoghurt rice or just mixed with rice and eaten as such. since this can be oily and spicy, i usually combine it with dal (which i make a bit bland to compensate) and eat with hot rotis.

Target recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!