Ratatouille is really warm and dense and a good way to use a whole eggplant and have leftovers, and grilled eggplant with lemon and salt or balsamic is easy and classicβ you can also turn grilled or roasted eggplant into baba ganoush, kyopolou, or another spread, which is smoky and rich and good on toast and with grilled olives. Ina Garten has a good recipe that you can use as a base for experimenting.
