There are vegetables nearly everyone likes. And then there is eggplant. One of the most universally hated veggies, eggplant has several qualities that work against it: bitterness, spongy texture, alien look.

Christina Nunez, in a Kitchen Window piece on NPR, wants us to rethink our feelings toward this shiny and misunderstood ingredient.

In “Making Over the Much-Maligned Eggplant,” she reviews the controversies: refrigerate or keep on the counter? Salt or don’t salt? Peel?

Her primer ends up with recipes, of course, including the unusual sounding eggplant with avocado cream.

Nunez did omit one element in her article. No piece on eggplant is really complete without retelling the story of the fainting imam and his new bride.

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