Since the person at Sage Mountain Farm told me these were Thai eggplants, I thought I'd try to make a Thai eggplant dish from them. I loosely based it off of this recipe but found it too salty (and I used half of the soy sauce than the recipe called for). I also added cashews for crunch, though peanuts probably would have been better (didn't have any).
It was edible and "okay" but I'll keep looking for a better recipe.
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