First off, it will likely actually keep a bit longer than the one week. I would stretch that out to at least two weeks.

Just eat it and enjoy as much as you want and don't worry about the rest if it does not get used.

You did not say how big of a jar it is.

Have you googled it to see what the world wide web has to offer about it?

It seems to be a bit like hummus or babganoush in that it is a mashed vegetable that is meant to be scooped or spread.

I dont think it will be very good to dress pasta with, as it would likely just get lost in the pasta.

Maybe the thing to focus on is what to have with the bread and pair that with a good salad, for instance. It might be a good time to make some real hearty dinner salads.

This does seem to be of limited use and the best thing is to just use it as a topping for bread and vary the rest of your meal.

I'd turn it into a baba ganoush -- add crushed garlic, tahini, lemon juice, and salt, to taste. I'd bet it would be good as a spread on the right sandwich... e.g., grill some red peppers, portobello mushrooms, and good bread -- with cheese and eggplant spread. yum. Or I imagine you could freeze some for another time?

500 grams is about 2 cups or 17ounces. (I looked at the on-line store being unfamiliar). Nice store.

Might try warming it in a small ovenproof bowl, then garnish with fresh lemon and feta, maybe a sliced cucumber, and tomato....Greek style. With toast points. Like a small dip. A bit of heat might 'bloom' the flavor.

Also a nice layer in a small single serve lasagna. Make two for a leftover meal.

My go-to for roasted eggplant is a Japanese dish, Nasu Dengaku. Does involve a few specialty ingredients though good with just a bit of tamari or soy, tsp of vinegar, tsp toasted sesame oil, toasted sesame seed garnish...served warm.

A pile on top of prepared humus, (if you don't make your own).....similar to baba ganoush.

Add it to a can of tomatoes, some onions and garlic and put it over your pasta.
Use it as a start for rattatoulli.....then put the rattatoulli over pasta. I did that last week and it was yummy....topped with some fresh grated parm!

Hmm, that's a possibility.

Put it in lasagna as one of the layers.

I second tossing it in a pasta sauce and covering it with cheese....

Dollop it out in serving sizes (how much you’d likely eat at a time) on a parchment lined cookie sheet. Freeze, then bag the mounds so you can take out a treat from time to time.

When you thaw a dollop, you can dress it up into Baba Ganoush or Caponata

I love love love eggplant. DH and his whole family will not eat it. They think it tastes awful. (Genetics?) Because he really abhors it, I only get it if we eat out (what’s eating out? I vaguely remember something like that...) I’m jealous that you have a whole jar of it!

Last summer, someone grew a boat load....well at least a canoe load...of egg plant and gave a lot to a friend who runs am establishment for troubled parents and their kids. The parents didn't want it so I got a lot of it....I made ratatoulle and babagnoush and gave a lot of that away and froze some.
I love eggplant....but ...

.....ratatouille.....just saying 😍

I’d make a mash-up of lasagna, pastitsio and moussaka, individual portions and freeze.