Store it: Keep aubergines and eggplants in the fridge to keep them fresher.
Freeze it: Grill, sear, roast, blanch, or puree it first, let it cool then store in a labelled sealed freezer bag or container.
Tip: If roasting whole, prick it a few times all around with a fork before cooking to prevent it from exploding.
Got leftovers? Roughly mash and mix through with beaten egg to make a version of tortang talong (Filipino eggplant omelette). Blend with olive oil, lemon juice, tahini and seasoning to make baba ganoush (Middle Eastern eggplant dip). Or simply add to a curry or stew or even in a wrap or sandwich!