Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut eggplants in half lengthwise, then into 1 inch wedges crosswise. season with salt and pepper. stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. add more oil as needed. remove eggplant from pan. stir-fry green onions, ginger, garlic, and chile for 1 minute. add chicken broth to the pan. in a small bowl, combine soy sauce, vinegar, sugar, and cornstarch. add mixture to the pan and cook for another minute. add eggplant to the pan and toss until the sauce is absorbed. serve over rice. garnish with sesame seeds and cilantro 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.