Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan. when hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute. add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes. transfer to a bowl and let cool to room temperature. mix all dressing ingredients in a bowl, whisk to blend. pour over cooled eggplant and toss to coat well. to serve, mound on a serving plate and garnish with onions.

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.