Eggplant

Petite as a plum to honeydew-sized; antique ivory to striped violet and cream to glossy raven-purple; narrow and sleek to full and bosomy—a whole gorgeous gamut of varieties is the happy consequence of a recent influx of Asian and Middle Eastern immigrants who brought with them wondrous eggplant forms and a wealth of recipes to contribute to the melting pot. In countries where meat is less emphasized, eggplant is a star performer, adding bulk and a fleshy texture to dishes that contain little or no animal fat. In addition, its subtle savor and melting consistency provide a bare minimum of calories, a boon for today’s health-conscious American cooks, who have begun to explore vegetarian cuisines that much of the world enjoys.