I don't cook. But as far as I can tell from online information the Kurume eggplant can be used as any other eggplant, grilled, pickled, in ratatouille and whatever you generally do with your eggplant. I'd love to sit next to you and taste the dishes you make from the kurume.
Egg plant of any kind can be cooked the same. In the deep south with all our seafood ( before the BP oil spill) I make a eggplant rice and shrimp dish 2 large eggplant, pealed and cubed soak in salt water while prepping the rest 2 large white onion chopped 1 stalk celery chopped 2 green bellpepper chopped 2 cloves gar;ic minced saute onions celery, and peppers in butter(4tbls)till clear add drained eggplant and garlic continue cooking about 30 min on med heat. add red and black pepper, salt to taste. stir frequently as it will stick, browning on bottom of vegies is a good thing. add headed pealed shrimp 1/2 to a 1 pound is usually enough more if you have it wont hurt. cook another 10 min to cook shrimp Add cooked rice 2 cups more or less is ok too. stir to blend. vegie/ shrimp mix should have some juice left ,if not use broth chicken seafood place in oven proof dish, cover with lid or foil. bake 300 for 30 min.... this is cajun cooking a little of this and a little of that no specific measurements. Its how my mom and her mom made it.
MOUSSAKA Ingredients. 75ml/6fl oz olive oil 1 large onion, finely chopped 675g/1½lb lamb mince 3 cloves garlic, chopped 1.25ml/¼tsp cinnamon 1.25ml/¼tsp allspice 2 x 400g/14oz tin of chopped tomatoes 1 tbsp fresh oregano, chopped 2 bay leaves 1 tsp fresh, soft thyme leaves 175ml/6fl oz white wine 4 medium eggplants, cut into 1cm/½in slices Salt and freshly ground black pepper Plain flour, for dusting For the topping 85g/3oz unsalted butter 85g/3oz plain flour 900ml/1½pt milk 85g/3oz parmesan, grated 115g/4oz gruyère, grated 2 free-range egg yolks 1 free-range egg Preparation. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour. Place the eggplants in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. Rinse the eggplants and pat dry. Dust the eggplants with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the eggplant slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.