Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: from each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. rinse well and squeeze gently. pat dry using paper toweling. heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. drain on paper toweling and then mash the eggplant, garlic and spices together. return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. stir often during cooking. pour off the oil and season with the lemon juice. correct the seasoning with salt to taste and let come to room temperature. serve with the harissa sauce.

Target recipe: preheat oven to 425ºf. pierce the eggplant with a fork all around. roast the eggplants for about 40 minutes, until soft and mushy. remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl. add sesoning and mash with 3 tablespoons of the butter. in a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs. dot with remaining 2 tablespoons butter. blend the half and half with the reserved clam juice with hot sauce if using. taste and add seasonings, if needed. pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy. cover with parmesan cheese. bake at 350ºf for 30 minutes.