I cut them into chunks and simmer them with a mixture of white miso, sake, sugar and sesame paste (tahini) - or even peanut butter - and a little soy sauce (not too much, or it will overpower the mix). This is such a simple preparation I don't even have a recipe, just add stuff to taste. Simmer the whole mixture until the eggplant chunks are tender. If the eggplants are small enough, leave the peels on, otherwise peel them first.
This is a complicated one, and a bit on the heavy and rich side, but it's good when you have the time and feel like splurging a bit.
Cut eggplant into 1 inch segamant, then slice a pocket into each, not cutting all the way through.
Mix together some ground pork, chopped dried shrimp, minced garlic, minced ginger, soy sauce, saseame oil, rice wine vinegar, a bit of sugar and some hot chili oil.
Stuff eggplant with some meat mixture.
Coat each eggplant piece with a quick tempura batter and fry and set aside.
Stir fry together a sweet and sour sauce with garlic, ginger, soy, sugar, black vinegar and a bit stock, thicken with cornstarch slurry.
Add all the fried eggplant pieces to rewarm and coat with sauce.
This is called Fish Flavor Eggplant, a pretty well known Chinese eggplant dish, although my 'recipe' isn't exact, it's more of a 'method'.
Slice once lengthwise, drizzle with olive oil, sprinkle with S&P, and put on a hot grill. Turn after a couple of minutes, then take 'em off. Eat as they are, or with shoyu, or mashed with some fermented bean paste.
The last time I did this, I also grilled some bell peppers and red onions, cut everything into bite-sized pieces, and tossed them together. I had intended to dress w/ balsamic vinegar, but it tasted so good without that I just left it as it was.
I make a spicy eggplant dish with Asian eggplants that is usually well liked. It's from Pacific Flavors by Carpenter and Sandison which I believe is out of print. My version of the recipe is as follows:
1.5 lb eggplant
2 ts dark soy
1 medium onion, sliced
8 cloves garlic, minced
2 ts finely chopped ginger
Cut eggplant into 1/2 inch cubes. Set aside.
Combine in a small bowl:
1/4 cup dry sherry
3 Tb oyster sauce
1 Tb dark soy
1 Tb sesame oil
1/2 Tb Chinese chili sauce (I use sriracha)
1 ts sugar.
Stir fry eggplant in hot oil in wok, add soy sauce, sliced onion, ginger and garlic and fry until onion is transparent. Add all other ingredients, toss to coat well. Add enough water so eggplant cubes cover about 1/2 eggplant cubes. Cover and cook over medium-high heat for about 5 minutes, stirring occasionally. Uncover and cook until most of the liquid is reduced. Taste for seasoning.
This dish keeps well so I usually make it in large quantities. It's good warm or cold - makes a great picnic dish.