Originally Posted by
WC_EEND
Ah, I just put it in the oven for a fairly (ie: more than 1 hour) long time as a whole, cut it open when it's done, scrape out the mushy stuff, add garlic, parsley, olive oil, a bit of fresh coriander as well, and a bit of lemon or lime juice. Leave it to cool, and then eat on bread, use as a dip or as relish. Heavenly if you are into Middle Eastern cuisine.
Sure, babaganoush is a classic use of eggplant. I prefer more smoky charred kind of flavour and less other spices, but both styles are equally good, just different. Also as someone pointed out there are dozens of kinds of eggplant, not just the 1 or 2 kinds sold in supermarkets in the west.