It is said that there are over 100 recipes for eggplants in Turkish cuisine. I am not sure if that’s true or not, but what I can tell you is that the eggplant, in all its shapes and sizes, is an essential ingredient in global cuisines from Calcutta to New Orleans. To me, the eggplant is like the queen of the summer vegetables: With its shiny purple skin like a cloak, and bright green stem like a crown, there’s something distinctly royal about it. Summer would not be summer without mounds of eggplants ready to transform into delectable dishes. Its mild flesh turns creamy when cooked and is a terrific base for sauces, dips, and soups. It can be roasted, becoming a vessel for savory toppings, or grilled, turning sweet and smoky with a depth of flavor enhanced by the charred skin. I also adore eggplants stuffed with ground lamb, …