Eggplants can be kept in the fridge with the stalk for three days. They can also be frozen, after blanching and cooling them. Before cooking, remove the stalk, then slice them and arrange them in layers with salt on a colander, in order to eliminate the bitter taste. After 40 minutes, wash the slices under running water and dab them with some paper towel.
Aubergines can be cut into thin slices and grilled in a non-stick pan, or cooked in a preheated oven at 200° for 15-20 minutes, or you may want to dice and cook them in a pan with oil and garlic over medium heat for 15 minutes.