Baba Ganoush is about the easiest thing I can think of for eggplant.

Roast the eggplant (20 min in a 425-450F oven or once all sides are charred on a grill)

Scoop out flesh

Drain in a strainer/colander

Blend in a food processor with tahini, lemon, garlic, and salt (if you're lazy like me, put garlic in first, let processor mince, then tahini and lemon, then eggplant, salt to taste)

Easier to do than to write about.