I have just picked up some Thai eggplants as an impulse buy--about 3/4 pound of adorable golf-ball-sized, green-and-white-striped veggies. Is there anything I should know before working with them? How can I tell if they're ripe? Do they behave like regular eggplant in dishes? Should they be salted before cooking? Besides, obviously, Thai curries, are there any preparations that they particularly shine in?