Eggplant is one of those divisive vegetables. Some people love it, while others avoid it at all costs. While I might find properly cooking eggplant to have a rich silkiness and a texture that sops up flavor, others may recoil from what they perceive to be a slippery and spongy texture. Its uniqueness comes largely from its structure, which is made up of cells with lots of air pockets. Those pockets allow the eggplant to soak up oil, fat, and flavor. Depending on how you treat it, eggplant can be meltingly tender, smoky, chewy, or crisp. But whatever you do, never undercook it. No one likes leathery eggplant. Szechwan-style eggplant is fragrant and full of flavor. Courtesy of Shutterstock. You can take a tour around the globe through eggplant recipes. But first up: two of my favorites.

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