Matt, I've noticed that every post of yours lately has to do with penises. Is there something you would like to share?

Something beyond "cut in half. olive oil. grill. salt."?

Stir fry with some fish sauce, pepper paste, garlic and meat/veg of choice?

Saute lots of garlic in some sesame oil; add the Japanese eggplant, sliced on the diagonal about 1 1/2 inches thick, and cook, fast and hot; throw on some oyster sauce, maybe some hot pepper flakes. Eat.

Just don't freeze them. Yuck. Eggplant has a pretty delicate tissue structure, it'll just get mooshy in the freezer. I second Nancy's post, except maybe to sautee in peanut or vegetable oil, and season with the sesame oil and oyster sauce, etc. Or dredge in flour, salt, pepper, and parmesan and fry the hell out of them! Yum, eggplant.

Grilled Eggplant Salad with Thai Flavors
Source: Cooks Illustrated
Serves 4 to 6

Salting the eggplant before cooking removes excess moisture; we prefer to use kosher salt for its large grains, which can be easily wiped off afterwards. Use small red Thai chiles if you can find them, but any hot chile will work. Leave the seeds in for extra heat, but remove them if you prefer milder food. Serve this salad with grilled fish, chicken, or beef.

INGREDIENTS
4 tablespoons lime juice from 1 or 2 limes
2 hot red chiles or hot green chiles, minced
4 teaspoons granulated sugar
2 teaspoons soy sauce
1 teaspoon Asian fish sauce
1 medium clove garlic , minced (about 1 teaspoon)
4 medium eggplants (about 2 pounds), cut lengthwise into planks 1/2-inch thick
1 tablespoon kosher salt
3 tablespoons peanut oil
Table salt and ground black pepper
2 medium scallions , white and light green parts, sliced thin
2 tablespoons minced fresh cilantro leaves
1/4 cup roasted unsalted peanuts , chopped

1. Combine lime juice, chiles, sugar, soy sauce, fish sauce, and garlic in small bowl; set aside to blend flavors and allow sugar to dissolve.
2. Meanwhile, lay eggplant on large baking sheet. Sprinkle both sides with kosher salt; let stand 30 minutes. Using paper towels, wipe off salt and pat eggplant dry. Brush both sides with oil; season with salt and pepper. Grill over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once, until dark and crisp, about 5 minutes per side. Transfer eggplant to large cutting board and cool to room temperature. Cut eggplant into 1/2-inch squares.
3. Combine chopped eggplant, scallions, and cilantro in large serving bowl. Drizzle dressing over vegetables and toss to combine. Adjust seasonings. Sprinkle with peanuts and serve. (Can be covered and set aside for 1 hour.)

Halve them, scrape out the seeds/middle, and stuff with spiced ground pork, shrimp, black fungus, and rice vermicelli. Roast. Drizzle with chili sauce.

Dice your Japanese eggplant, dice an equal amount of garlic, saute in sesame oil.

When they are nice and crispy, add plum sauce and oyster sauce, serve in romaine lettuce leaves.

You have now made 'mee khrub', I believe, though different Thai restaurants call it different things.

Grill over some coals with some Miso paste

Superb! Thanks! And Francine, I'm obsessed with penises. That's what I'd like to share with anybody who'll listen.

Superb! Thanks! And Francine, I'm obsessed with penises. That's what I'd like to share with anybody who'll listen.

It's the gentlemanly thing to do, after all.

I was going to get all creative and then I just got lazy and found this:

http://www.aubergines.org/

I'm making eggplant parmasan, using this recipe.

http://www.wholefoodsmarket.com/recipes/vegetarian/eggplantparmesan.html

Matt, seriously consider this recipe. Too good to ignore, especially with the Asian eggplants you have there.

By way of the NYT:

Eggplant With Garlic Sauce

18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks

Salt

1 tablespoon soy sauce

1 ½ teaspoons sugar

1 tablespoon cornstarch

1 teaspoon minced garlic

1 ½ teaspoons fermented soybean paste

1 teaspoon hot chili paste

2 tablespoons peanut oil

6 ounces ground pork

Hot steamed rice (optional).

1. Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.

2. In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in ¾ cup water, the garlic and the soybean and chili pastes.

3. In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.

4. Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and ¾ cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice. Serves 3 to 4.

Adapted from Asia Café in Austin, Tex.

Oh, and absolutely do not freeze them. Uggh.

Too late. Shit. They go really nasty when you take 'em out—all wrinkled! I had to throw them away. But thanks for the recipe, I'm gonna go buy a whole extra ton of eggplant and make it.

Michael Russel also emailed this recipe, which seems too good not to use.

"I stumbled upon a zany recipe completely by accident the other day, just like the Earl of Sandwich or the guy who invented root beer (that may not be entirely right)

Take your eggplant, chop it into one inch slices. Marinate the slices in a zip lock filled with a mixture of miso paste and lemon juice. Let it sit, the longer the better, although it will taste good after sitting for less that half an hour.

Put those mother fuckers on a barbecue!!!

Wait until they are soft and pillowy, melt-in-your-mouth delicious, golden but not burnt. Consume."

I cooked 13 last night. DELICIOUS.