2 fab recipes, we think so anyway...

first: the garlic aubergine
stab an aubergine all over using a knife (10 times should be enough), stick garlic cloves into the holes, wrap up in foil, and cook like a jacket potato for 30 minutes or until soft.

second: caviar d`aubergine
stab an aubergine all over, this time with a fork! put directly onto gas ring or into the charcoal of a barbecue (sorry, if you don`t have these cooking methods, it won`t work!), turning as the skin blisters until it`s cooked all over ie. charcoal black. Then, either place on a piece of uncooked newspaper and twist aubergine stalk until skin peels off, OR, (less strange version!) cut aubergine in half and scrape out flesh. Either way, put cooked aubergine flesh in a bowl with a crushed clove of garlic and some sesame oil (or olive oil if you don`t have this, but better with sesame), salt&pepper to taste, mash it all up and eat with pita bread.

delicious, no?

I could tell you... but the best thing ever is baba ganoush - a sort of Middle Eastern dip. It's vegan AND fat free, and zips up what is, really, quite a dull vegetable. And you don't even have to salt and soak to get rid of the bitterness. Here's a great Baba Ganoush recipe from the blogger on fatfreevegan.com -
"This is my standard baba ganoush recipe. When I first started making it, I used 3 tablespoons of tahini, but I've managed to work my way down to using only about a tablespoon. If you're a baba novice--or if you're used to the higher-fat versions served in restaurants--you may want to try using more tahini. Also, the amount of lemon juice and garlic is adjustable to personal taste; start small and add more as you go.

1 large eggplant, about 1 1/2 pounds
1 teaspoon salt (or to taste)
2 cloves garlic (or to taste)
1/4 cup lemon juice (or to taste)
1 tablespoon tahini (or to taste)
ground cumin

Preheat oven to 425 F (or better yet, do this on your barbecue grill!) With a fork, punch a bunch of holes in the eggplant and place it on a baking dish or sheet. Cook for about 45 minutes, until the eggplant is all sunken in. Remove from the heat and let it cool until you can peel it safely. Peel and put it in a food processor. Add the salt, garlic, lemon juice, and tahini, and process until it's smooth. Serve sprinkled with cumin and surrounded by the vegetables of your choice."