Eggplant wants to be everybody’s friend. It’s so versatile that it can slip into an amazing number of dishes and add texture, carry flavor, and smooth out rough spots. Pelzel, a veteran cookbook author, understands just how well eggplant works in so many ways, and here she offers some fresh perspectives. Ever tried an eggplant BLT? Made eggplant the centerpiece of a the Thai dish called larb? Or turned it into polpettini dressed with a fresh tomato sauce? There is so much you can do!