Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and cut each eggplant into two halves- lengthwise. cut them into 1/4" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.

Target recipe: trim off eggplant stems. cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips. cut each strip into 2-inch (5 cm) pieces; place in colander. sprinkle with salt; let stand for 1 hour. pat dry. in large wok or shallow dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. add eggplant; stir-fry for 5 minutes. meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. sprinkle with green onions and red pepper.