Eggplant is, I think, often an undervalued vegetable, even though there are many ways to cook and many cuisines that feature this humble nightshade. It can be baked, fried, broiled, roasted, or grilled, and is a fine addition to soups and stews, stir-fries, casseroles, curries, salads, pasta, or it can feature in sandwiches or be stuffed for a especially satisfying main feature.
