The green ones from Kitazawa are probably either Thai or Japanese. The thin skinned green are most likely Rolecks (Thai) or Choryoko (Japanese) type. I like the green eggplants because they are more productive than the purple eggplant and they stay softer on the plant longer.
I grill the eggplant, it makes it easier to peel them, then they are seasoned with salt, pepper, soy or they can be dipped in fenadeni sauce.
They can be stewed with pork and onions in a soy, ramen soup based sauce.
Filipino style would be to make diningding, pinkatbet, or sari sari. These dishes are either made with chicken, pork or shrimp with onions, beans, bitter melon and tomatoes. You can find recipes on the internet.
The simplest way to cook eggplant, is to prick the skin with a fork and microwave it. Slice it down the middle and eat it with some soy sauce.
baby eggplant can also be pickled.
Filipinos will also make the eggplant into an omelette called Tortang Talong. (Talong = eggplant)
Here are more recipes. I haven't tried all of these.
https://www.chow.com/galleries/326/16-re ... a-ghanoush
When eggplants are young the fruit can easily touch the ground, but as the plant gets older, and taller it becomes less of a problem. Sometimes the branches have to be supported because the fruit gets pretty heavy. Eggplant can live a few years in a frost free climate. Usually, I replace them after 2 or 3 years because they become less productive. I have a friend who has kept his eggplant, now nearly 5 ft tall for 8 years.
Ichiban is a popular long purple variety. I grow Waimanalo long and pintung long, as they are the more popular varieties here. Pintung long is a skinny purple variety that is usually picked short, at about 3-4 inches. People like to limit the cut surface on eggplants as exposure to air makes the surface brown and bitter.
We usually do not salt eggplant to remove the bitterness. We just cut the eggplant right before they are added to the pot or I will soak them in water to keep them from turning brown. They do absorb water like a sponge, but if I am going to put them in a stir fry or stew that does not matter. Long eggplants are preferred since they can be cut into fewer pieces and expose the smallest surface area.
Happy gardening in Hawaii. Gardens are where people grow.