Is there someone in your life who doesn’t like eggplant? The fruit we treat as a vegetable has its haters. Here’s the thing: It’s prepared in so many ways by so many different cuisines that you’re bound to find a game-changer of a dish.

Take a trip via our Recipe Finder, starting in your own kitchen. As always, holler in the comments or via food@washpost.com if you have any questions.


(Deb Lindsey /For The Washington Post)

Eggplant Steaks With Salsa Verde. Garlicky oil flavors these “steaks,” which get topped with an Italian-style green sauce.


(Deb Lindsey/For The Washington Post)

Fried Eggplant Rolls With Walnut-Garlic Filling (Badrijani Nigvzit). These flavorful vegan bites hail from the country of Georgia; they’re stuffed with an addictive garlicky walnut paste (which is also good on toast, ICYWW).


(Deb Lindsey/For The Washington Post)

Cool Steamed Eggplant With a Garlicky Dressing (Liang Ban Qie Zi). We love the steaming technique used here — it makes the eggplant extra tender.


(Deb Lindsey/For The Washington Post)

Eggplant and Cauliflower Masala Salad. This hearty salad is good warm, at room temp, or chilled, making it an ideal lunch bag candidate.


(Renee Comet/For the Washington Post; styling by Bonnie S. Benwick)

Jersey-Style Eggplant Parm. No breading of eggplant slices here; the recipe comes from chef Michael Friedman of All-Purpose Pizzeria in the District.


(Renee Comet/For The Washington Post; styling by Bonnie S. Benwick)

Sweet and Sour Eggplant. Thick eggplant slices turn almost custardy in the oven.


(Scott Suchman/For The Washington Post)

Spicy Chipotle Eggplant With Black Beans. The accompanying salsa negra is reason alone to make this recipe — you’ll want to use it on everything.


(Deb Lindsey/For The Washington Post)

Roasted Eggplant With Miso Dressing. From a Spanish chef, even.