I need to make something with the eggplants my wife bought. Have any of you made any recipes by this Otto Linguini guy? She likes him.

Ottolenghi's burnt eggplant with tahini (in his book 'Jerusalem') is fantastic. You char the eggplants over a gas burner or under the broiler. It's fantastically smokey. In 'Plenty', the cover recipe features eggplant is fantastic. In 'Plenty More,' there's a recipe for Japanese eggplant with miso and sesame that's laced with scallions—it's wonderful and delicate.

Here is an easy delicious asian vegetable everyone likes.
Grilled Eggplant with Asian Sauce
2 medium eggplant, sliced
Sauce:
2 tbl soy sauce
1 1/2 tbl honey
1 tbl rice wine vinegar
1 tbl water
1 tbl brown sugar

1 tsp sesame oil

3 tbl oil
2 tsp minced ginger
black pepper
2 green onion, chopped
Combine sauce in saucepan to boil over medium high heat and cook til thickened; remove from heat and add sesame oil. Combine oil, ginger and pepper and toss with eggplant; grill eggplant til cooked and charred. Pour over sauce.

Now that I think of it, you may be right, dinneratten. It's so hard to gauge dry humor in writing! Perhaps he will weigh in...in any case, if the comment was meant to be ironic then never mind!

I'm pretty sure that Marcmarc's "little more complicated, not so pedestrian" reply was intended as dry humor, as those recipes do have some fairly unusual ingredients and/or somewhat involved preparations.
Also, the links to three of the recipes in amysarah's reply are corrupted -- a semicolon is appended to each address. If you remove it, the links load properly.

I don't know why anyone would look for "complicated" when "simple" almost always yields more satisfying results. At least that's my experience after a lifetime of cooking and teaching cooking. One of the tastiest and easiest things to do with eggplant is to slice them crosswise, salt, drain and wipe them, then grill or broil on one side. Turn over and top with a good tomato sauce (Marcella Hazan's is a great choice here in the Genius recipes section) and a slice of the mozzarella of your choice. Run that under the broiler or return to the grill until the cheese is melty. Serve at once.

When I think of eggplants I think of Yotam Ottolenghi. Husband loves it but I don't care for them. I remember making this recipe from the site https://food52.com/recipes/431-eggplant-parmesan and my husband thought I was the bomb.

to help us give you useful answers, what kind of cuisine do you two like (aside from the Otto Linguini recipes - yes, a fun transmutation of Ottolenghi's name)?

Exactly, Susan!

The thing I've found about Ottolenghi's recipes is that they're more than the sum of their parts. The dude has a deep understanding of flavor (IMHO, anyway) -- it might be worth trying a couple of his recipes before judging.

Those recipes look pretty interesting to me, but oh well. I tried. Good luck.

http://www.epicurious.com/recipes/food/views/eggplant-with-buttermilk-sauce-365110

http://cooking.nytimes.com/recipes/12957-chermoula-eggplant-with-bulgur-and-yogurt

http://nymag.com/listings/recipe/roasted-eggplant-with-fr/

I was looking for something a little more complicated, with ingredients that weren't so pedestrian.

I think you mean Yotam Ottolenghi (though I like your version better!) Anyway, here are a couple of his eggplant recipes online: http://www.ottolenghi.co.uk/recipes/smoked-aubergine-yogurt-vol-au-vents-shop; http://www.ottolenghi.co.uk/recipes/aubergine-with-miso-and-chinese-cabbage-shop; http://www.ottolenghi.co.uk/recipes/vegetable-makloubeh-shop http://www.ottolenghi.co.uk/recipes/aubergine-kuku-shop;