My family does not really love eggplant very much so I am always trying to think of ways to make it inviting.  My newest trick works beautifully with baby eggplant.  I trim the stems and then cut them in half, lengthwise.  I toss the cut eggplant in olive oil, whatever fresh herb I have on hand (or none when I don’t), and salt and pepper.  I grill them, cut side down first, in my trusty stovetop grill pan (Scanpan again, of course – loving their nonstick surface) for a few minutes or until just barely cooked through.  I serve the warm grilled eggplant drizzled with a bit of balsamic vinaigrette or syrupy aged balsamic (when I have it on hand) with a glass of Prosecco or an Aperol spritzer.  Every single one of those little guys is gone before the drinks are.