TRY THIS! * Stuff roasted Japanese eggplant halves with a mixture of baby lentils, feta cheese, tomato, and fresh dill. * Char eggplant over an open flame, discard skin, and add to the blenderwhen preparing tomato soup to impart a sweet, smoky flavor. * Sear eggplant slices in olive oil and garlic until golden; finish with a glaze of pomegranate molasses or balsamic reduction and toasted walnuts. * Steam peeled, cubed eggplant until very tender, and pure with strained yogurt, chives, olive oil, and mint for a velvety dip or spread.