Spanish style Berenjenas rebozadas (kind of similar to aubergine tempura) are delicious. This was how I was introduced to this vegetable as a child, so I was off to a good start.

Japanese aubergines with miso (nasu miso) can be melt in the mouth heaven

Nasu agebitashi (なす揚げびたし) are lovely and there's something really satisfying about the unique 'squeaky' sensation you get when biting into nasu tsukemono (なす漬物) -which is kind of like aubergine pickles.

And then there are all the different shapes, tastes and textures from the various kinds of aubergines used in Thai cooking. I don't care to imagine Thai curries without these little fellas.