Oh the mighty eggplant. Where do I begin? I actually don’t cook with eggplant very often, but it is always what I am drawn to on menus or when I am out. I think that this was especially true this past July. It was definitely the month of the eggplant for me. While I was in London, all market food that contained eggplant ended up in my mouth, and in Sicily, it was ubiquitous and delicious. I couldn’t resist. Unlike my love for how others prepare eggplant, I have never mastered cooking it and am exceedingly limited in my eggplant repertoire. Typically, my first thought is eggplant parmesan. I have a few asian-inspired recipes as well (this one most notably), but that’s really it. While both of these recipes are two of my favourite meals, I always forget about them and usually end up walking by my purple friend in the grocery store without a second glance.