Eggplant seems to be a bit of a polarizing vegetable, which I sort of understand, as I’ve had some pretty mediocre and well, less than good, eggplant before. But when it’s cooked well, it is the perfect vehicle for flavor, and one of my favorite vegetables. It acts as a sponge, soaking up marinades and oil (because, let’s be real here, fats carry a lot of flavor). It can be roasted whole and mashed for soft and buttery texture, such as in mediterranean baba ganoush or an Indian baingan bharta. Or thinly sliced and fried for a crispy eggplant bacon sort of effect. The way eggplant is prepared in this dish leaves it tender but chewy and holding its shape. It soaks up a curry wet rub as it roasts under the broiler, then sits in a flavorful marinade, absorbing the salty, smokey, umami-rich flavors….