Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and cut eggplants across in circles of about 1cm (10mm) in width. (they might start turning dark in colour once cut, but don't worry about it, it's normal.). mix water and vinegar in a pot and get it to a boil. once it's boiling, cook eggplants in batches for about 5 minutes. remove and place them on a paper towel to drain and cool off. once they've cooled place them in a jar with a sealed lid. add the seasonings. cover with oil and screw on the lid. turn the jar around so the ingredients spread evenly inside the jar. can be kept in fridge for up to 3 weeks.

Target recipe: before cooking, prick eggplant in several places. micro wave about 5 minutes each on hi or until softish. peel and place pulp in food processor. process until smooth (set aside). heat the vegetable oil and sesame oil in medium pot over medium hi heat. add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved. add at once to the skillet and bring to a boil. stir in the pureed eggplant and simmer for 3 minutes. remove from the heat and stir in the lemon juice and cilantro.