First: Steaming. (Applicable to old eggplant)
Older eggplants generally have thicker skin and need to be peeled and eaten. If it is too much trouble to peel the skin, you can cut it in half vertically, put it in a steamer and steam it for 15 minutes, then take it out, put it on a plate and mash it with chopsticks, put in your favorite seasonings, and then you can be late for the delicious eggplant.
The second: stew.
Cut the eggplant into long thin pieces, put about 6 or 7 spoons (ordinary spoon) of oil in the pot, heat it to 70 or 80%, and pour the eggplant into the pot over the oil. Stir-fry with a spatula to avoid sticking to the pan. After 4-5 minutes, the eggplants will be softened and can be removed from the pan, and the excess oil can be strained out. Return the eggplant to the pan and add your favorite seasonings, stir-frying well to remove from the pan.
Haha, there's a third way to grill them if you have the time. At home or in a barbecue garden, cut the eggplant in half, brush with seasoning, and put it on the barbecue grill, I like to put a little green onion at the end, it's very fragrant and soft!