Solanun melongena goes by names such as eggplant, brinjal, or aubergine, depending on where you live. They most often have purple skins, but you can also find white varieties, or purple ones streaked with white. Shape and size also vary – some are long and thin, some are globe-shaped, and others look like eggs. Their sponge-like interiors are perfect for absorbing flavor, making them ideal for a variety of cooking methods. Use the recipes in this collection as a springboard for your own eggplant creations.