Make an easy dip by roasting whole eggplant in a 400 degree oven for 30-45 minutes or until soft and deflated; then puree the pulp (just squeeze it out of the skin) with garlic, olive oil or tahini, salt, pepper, lemon, and parsley. Maybe add some cumin or other spices.
For all you carnivores…a great way to stretch ground beef. Eggplant will disappear into the dish.
Try sautéing onions, adding garlic, adding small diced eggplant and cooking until done, then sauté the beef and mix it all together with fresh diced tomatoes, a little cinnamon, salt and pepper. Use this as a stuffing in a summer squash or serve over pasta or rice.