I just bought some Thai eggplant (they look like miniature watermelon on the outside) at an asian market and thought I would be able to find an easy recipe for them. Unfortunately, I haven't so I'm wondering if any of you have experience with this. They look to be completely different from the two varieites of eggplant with which I am familiar--Japanese and the Jumbo ones (forget what they're called). Any ideas? Thanks.