As a kid, I loathed eggplant. No wonder. My first taste of it came in the form of a bland and watery eggplant Parmesan. One bite of the floppy, cheese-coated, sauce-logged vegetable and I wrote it off for good. Or so I thought. A decade later eggplant landed on my plate again. This time, though, it looked far more palatable. In fact, it looked downright delicious. Sliced into strips and then seasoned with olive oil, salt and black pepper, it had been grilled until slightly charred around the edges. A tentative taste left me hooked on its mild tang and supple, melting texture. With that my hatred of the purplish-black, teardrop-shaped veg ended and my love affair with eggplant began. Known in Great Britain and France as an aubergine, the eggplant – along with the tomato and potato – is a member of the flower-bearing nightshade family. Reputedly originating in China, it first hit European shores during the 13th century. There it became the backbone of such renowned dishes as French ratatouille, Greek moussaka, Spanish …