We love both Baba Ganoush and a Russian version of Eggplant Caviar. There are a ton of recipes on the web for Baba Ganoush, all similar using eggplant, olive oil, tahini, parsley, garlic, etc. Find one that appeals and give it a try with toasted pita or even crackers. If you want a lovely sweet sour option, then give the following Eggplant caviar recipe a try - I love it on pumpernickel with sweet butter.

Eggplant caviar From Kyra�s Secrets of Russian Cooking

1 large eggplant
1 large onion, chopped very fine
1 small can tomato paste
1 green pepper chopped very fine
1 tbsp vinegar (or slightly more)
2 tablespoons olive oil
1 tbsp powdered sugar
salt & pepper to taste

Bake the eggplant until tender. When cool, skin it and chop very fine. Saute onion and pepper in 1 tbsp of olive oil. Add tomato paste and simmer 4-5 minutes, add in the remaining oil. Add vinegar, sugar, salt, pepper and chopped eggplant. Cook very slowly over low heat for 20 minutes, adding more oil if needed. Remove from heat and put in a container in the refrigerator. Serve very cold with thin sliced black pumpernickel and unsalted butter.

I realize this is a little "out there" for some, but I really love it so I thought I'd share anyways. It's wasabi-crusted eggplant. But as for herbs, I think just about anything goes with it, but basil and oregano are my favorites.

Here is a link that might be useful: recipe

Slice it.....salt it....let it sit, drain and rinse the salt off. Pat dry.
Dip in beaten egg, flour and and fry in butter....salt and pepper.
I love eggplant!

I love eggplant, too. Make ratatouille with it. Dice it up and make a vegetarian pasta sauce with it. Google pasta a la Norma. Delicious!! Slice it lengthwise, brush it with a bit of olive oil, salt/pepper - saute or roast until about half cooked. Cool and stuff with a ricotta mixture, roll and bake with some marinara sauce (Eggplant Rollatini).

seagrass

I like these:

http://www.food.com/recipe/eggplant-aubergine-meatballs-23775

You can google for variations of this.

Ratatouille is always good.

I really love eggplant just sliced, brushed with olive oil and grilled, then stacked on some multigrain bread, topped with homemade salsa or roasted peppers.

I used to have a recipe for lovely eggplant roulades, stuffed with chevre, mint, and roasted red peppers. There are many variations online.

I love eggplant. Deep fried or

grilled or in a stir fry.

Grilled and rolled with basil and goat cheese makes a nice addition to a antipasto
plate.

Eggplant and Tofu
adapted from: Food 4 Wibowo

Ingredients:
5 medium Chinese eggplants
1 package firm tofu cut into 1 inch cubes
3 tablespoons oil
8 cloves garlic, finely chopped
8 slices ginger, finely chopped
1 stalk lemon grass (white part only), sliced in half and bruised
6 green onions, finely chopped
1.5 tablespoons chili paste (I used Sambal Oelek)
1/2 chicken broth

Sauce:
3 tablespoons soy sauce
1.5 tablespoons Shaoxing cooking wine
1 tablespoon Thai Sweet Chili sauce
1 tablespoon rice wine vinegar
1.5 teaspoons sesame oil

Directions:
Cut eggplants length wise and then cut each half into 2-inch pieces.
Combine all the sauce ingredients together in a small bowl and set aside.
Stir fry garlic, ginger, lemon grass and eggplants over medium heat in a heavy bottom pan or a wok for 4 minutes until the eggplants absorb the oil and begin to soften.
Add in tofu, green onion and the chili paste and cook for another 2 minutes.
Add the sauce and mix carefully to combine all the ingredients.
Add the chicken broth and cover the pan with a lid, lower the heat and simmer for 6 minutes.
Sprinkle with chopped green onion. Stir one more time and serve.

Slice, salt, sit, drain, rinse, squeeze dry.

Fry in olive oil (I like it well done)....

While its sitting and draining, make a sauce of sauteed onions in olive oil and tomato sauce....add s&p, oregano and lots of olive oil....

Place fried eggplant in baking dish, top with sauce and bake.

Top with feta cheese it you like....served hot, warm or cold. Good with some crusty bread for the sauce.

I'm Greek....can you tell?

What Dreamhouse said, except I add sauteed zuchinni and green peppers, and you can use garden fresh tomatoes if you have them. Then add lots of basil, garlic and even garbanzo beans or meat. Also good with parmesean cheese but I like feta too. A splash of red wine doesn't hurt either. I just can't get enough of this in the summer--over pasta, hot, cold, stew, side dish, with rice, crusty bread, or even hollow out the eggplants and stuff them with these mixtures and then bake. Or gill thin slices of eggplant and roll them around the fillings. YUMMO!

I forgot another favorite here - Eggplant Marinara Flatbread

Caliloo- yum!