Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. drop flesh in boiling water for 5 minutes, remove, drain in colander. repeat with shells, remove and drain, set aside. cook onion, garlic, green pepper and celery in half of the butter until tender. add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. add eggs to above, cook 5 minutes. fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.

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.