Purple power


Illustration by hayley doshay

If the word “eggplant” makes you think of heavy, cheesy Italian food, you're missing a whole world of recipes. From India to Iran, eggplants get grilled, roasted, pureed and sautéed. Light purple, thin Chinese eggplants are a bit sweeter, and deep purple Japanese fruits stay vibrant even after cooking. Slice and stir-fry either kind with onions and Sriracha. Baingan bharta is an Indian classic that combines roasted eggplant with caramelized onions and ginger—slather it on naan or even a turkey sandwich. And don't forget baba ghanoush: it's simply roasted eggplant with tahini and lemon. You might even find little green or white eggplants. Try them all!