Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

Target recipe: sprinkle both sides of eggplant rounds evenly with salt. place on layers of paper towels and let stand for 30 minutes. rinse and pat dry. soak eggplant in buttermilk about 30 minutes. combie flour and next 4 ingredients. drain eggplant slices and dredge in flour mixture. pour oil to a depth of 1 1/2 inches into large cast iron skillet. heat to 375 degrees. fry eggplant 3 minutes or until golden brown.