Eggplant, like zuchinni, are best when smaller and get fibrous as they age. Eggplant also get more bitter. In particular, the seeds turn dark as if to warn you.

Maybe babaganoush? It is simple to make if you have an immersion blender or food processor to make it smooth. Roast the eggplant until it is little more than goo – ideally do this on a grill or broiler to char the outside, but the tricky part becomes how to get a gooey mass off the grill, especially since you’ll probably want to cut it in half from stem to butt. Peel off the skin, scooping as much of the browned, smoky goodness off the interior as possible and put the mess in the mixing bowl with: garlic, lemon, tahini, and olive oil. Buzz that up and serve with optional pine nuts and sumac garnish. Eat with pita or chips. Sample recipe: https://www.bengingi.com/recipe/baba-ganoush/