Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: 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.