Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring a large saucepan of salted water to the boil. remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes. drain off the water and leave to cool. squeeze any excess liquid from the eggplants and chop finely. place in a bowl, add the basil, crushed garlic, pecorino, egg and a large pinch of salt. mix thoroughly. add enough breadcrumbs to hold the mix firmly. form the mixture into walnut sized balls and roll in breadcrumbs. heat plenty of corn oil in a deep pan. fry the eggplant balls in batches so that they have enough room to move about in the oil. they should be golden-brown after about 5 minutes. leave to dry on paper towels. serve hot or cold.

Target recipe: preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve.