Easy: Slice and marinate with olive oil and balsamic vinegar, S & P and grill.
Bit more involved: Oven roast until fully cooked, peel and mince finely, strain the juices out. In a saucepan, heat some olive oil, add cumin, crushed/minced garlic, S & P, toast for a mn, add a good red wine vinegar and boil for a mn or two. Remove from heat, mix with eggplants, add more raw vinegar to taste, S & P to taste, and chill in the fridge. That makes a delicious "eggplant caviar".
If you're adventurous you can also make sweet eggplant and chili jam, which Chinese eggplants are perfect for.