melissa's thai eggplant, (2 lb) melissa's the most ornamental looking of all eggplants, this petite variety is often used in creamy asian soups and curries. although seedy, the flesh of thai eggplant softens quickly and absorbs flavors well. do not peel--simply cut off the stem and calyx, quarter and add to your recipe following the instructions (may be salted before hand like other varieties).