Okay, here is a random food question
Desired: some first-hand advice on how to cook eggplants palatably.

I've read about how. I'm good in the kitchen and cook with a lot of different plants successfuly. I've eaten eggplant dishes that I liked.

But for some reason, handling this gorgeous purple fruit myself confounds me. What is the trick? Let's go with normal dishes, like pan-fried, baba ghanoush, or whatever else the **** one does with them.