Just bought some thai eggplant. About egg sized, green & white

stripes. Any body familiar with these and what's a good way to prepare them?

But once you peel them, eggplant is basically eggplant. I went nuts a couple of years ago with the heirloom seed catalogs, and I ended up with about 20 different kinds, all sizes, shapes, and colors, including 'Kermit' which is the same basic Thai round striped kind you're discussing. Fun to look at the shapes and colors, but to me, they all taste more or less the same.

Our local Chinese carryout makes a dish that I thought would be not so good, just called Chicken and Eggplant, but its now one of my favorites. Very simple, just chicken breast meat, sliced onion, and chunks of the long Japanese type eggplants with the skin, stir fried until fairly soft, in a slighty sweet brownish sauce, the spicing is pretty simple, just garlic, ginger, and I think a touch of Hoisin sauce which gives it the sweetness.

Makdous: Baby eggplants are poached and stuffed with walnuts, garlic and chili peppers, then cured for days in the finest olive oil.

http://www.yahalarestaurant.com/aboutus.htm

Sheik Al Mehshi
Tender baby eggplants are sauteed then stuffed with cooked ground beef, seasoned with spices, onions and pine nuts before they are simmered in our homemade tomato sauce. Served with either bulgar wheat or basmati rice. (For Vegan, please request vegetable stuffing)

I nuked one in the mikie and it's a bit sweeter than "regular" eggplants. I'm thinking maybe quarter them and nuke 'em till they're tender and serve with a butter sauce of some kind. Maybe some lemon or french tarragon. Use it as a side for pork loin that I've brined with onions and sugar/salt.

I buy these pretty regularly and I cut them in quarters and was taking them to a Thai restaurant which I usually ordered Green Curry Tofu. They added them to any dish I wanted. However, Andy sold his restaurant to another Thai family. We haven't had the money to splurge lately.

We have since been making our own Green Curry.

I prefer the Thai eggplant to the purple kind. Although I love making Baba Ganoush, so therefore I still made the purple eggplants.