Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat your oven's broiler. brush eggplant slices with olive oil, and place them on a baking sheet. cook under the broiler for 10 minutes, don't burn. split the french rolls lengthwise, and toast. in a cup or small bowl, stir together the mayonnaise and garlic. spread this mixture on the toasted bread. fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

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.