Now starring...drumroll, please. The lovely eggplant: cloaked in a deepest jewel-tone purple, satiny, with unblemished skin, sleek in figure adorned by an evergreen crown cap. She is royalty and commands a striking presence in my garden. I’d almost rather leave this bowing beauty as a decoration than cut it. But - it called to me to create something exotic, something I’d never tried before and so it became the Eggplant Kabob. My friend, and student Ahmad in Turkey, knows first-hand the possibilities of this fleshy fruit. Yes, eggplant is a fruit! The kabob was his recipe recommendation....