Eggplant is one of those vegetables people think they do not like because they have only had it soggy and sad. Roast it properly — high heat, lots of oil, some harissa — and it transforms into something completely magical. Creamy, smoky, and deeply savory. I score the flesh, rub in a mixture of harissa, olive oil, and garlic, then roast until the eggplant practically collapses. The edges get crispy and caramelized while the inside turns silky. It is hard to believe it is just a vegetable. Pile