Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. test with a fork. remove. when cooled, tear into thin strips or cut into a 1/2-inch cubes. refrigerate. in a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. drain, cut into 1-inch lengths and refrigerate. in a small bowl, thoroughly mix together the vinaigrette ingredients. taste for seasoning. arrange the agar-agar in a shallow platter. toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. garnish with a sprig of coriander and the toasted sesame seeds.

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.