Food Ingredients Vegetables Eggplant 14 Gorgeous Eggplant Varieties from Four Root Farm By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Trending Videos Close this video player Photo: Courtesy of Four Root Farm, East Haddam, CT For most of us, an eggplant is only one thing — the dark purple, pear-shaped vegetable we find in every grocery store produce department. But to the four young founders of Four Root Farm in East Haddam, Connecticut, an eggplant can be oblong or bulbous, firm or creamy, sweet or bitter, and solid or streaked with greens, ecrus, oranges or purples that range from pale mauve to near-black. Here, co-owner Aaron Taylor offers a guide to gorgeous and delicious eggplant varieties. — Jocelyn Ruggiero 01 of 10 Fairy Tale Courtesy of Four Root Farm, East Haddam, CT Sweet, tender, flavorful and creamy, Fairy Tale are simply the best eggplants we've ever tasted," says Taylor. This quick-cooking variety is so delicious that it doesn't even need to be salted. Taylor suggests slicing them lengthwise, then tossing them into stir-fries or sautés, or skewering them on the grill. 02 of 10 Kermit and Lavender Frog Egg Courtesy of Four Root Farm, East Haddam, CT "These beautiful, dense, golf ball–size Thai eggplants are perfect for curries, since they can soak up broth without falling apart," says Taylor. You may also see them served raw and thinly sliced in Thai salads. 03 of 10 Black Beauty and Galine Courtesy of Four Root Farm, East Haddam, CT These are your classic eggplants, though the Black Beauty is a bit bulbous. "Although there is very little distinction in flavor between the two varieties, Four Root grows both, since the Galine tend to be ready for harvest a little earlier while Black Beauty lasts longer into the fall," says Taylor. Since they have a hint of bitterness, it's best to salt them before cooking. 04 of 10 Turkish Orange Courtesy of Four Root Farm, East Haddam, CT These vivid orange orbs have intense flavor. "They're the most 'eggplanty' of any variety that Four Root grows," says Taylor. 05 of 10 Barbarella Courtesy of Four Root Farm, East Haddam, CT This Italian eggplant has a distinctive bready texture that Taylor calls 'floury'; It's flexible: firm enough for eggplant Parmesan, but tender enough to cook on a grill. 06 of 10 Snowy and Dancer Courtesy of Four Root Farm, East Haddam, CT Though their colors contrast, these two gorgeous varieties are very similar when cooked. Both have a creamy texture and an incredibly sweet flavor that makes salting unnecessary. 07 of 10 Israeli Courtesy of Four Root Farm, East Haddam, CT This deep plum variety is rich and flavorful. Taylor says it makes the best baba ghanoush. 08 of 10 Millionaire and Orient Charm Courtesy of Four Root Farm, East Haddam, CT These Japanese eggplants tend to cook quickly, so they're the way to go for stir-fry," says Taylor. "Their subtle flavor and delicate flesh are perfect for soaking up miso, soy sauce, ginger and garlic." 09 of 10 Thai White Ribbed Courtesy of Four Root Farm, East Haddam, CT This versatile eggplant has been the surprise hit at Four Root Farm this summer. It combines the floury texture of a Barbarella with the delicate flavors of the other Asian varieties, so it's a perfect all-around choice for cooking. 10 of 10 Thai Purple Courtesy of Four Root Farm, East Haddam, CT Unlike the small Thai White variety, this eggplant has some distinct attributes: It's seedless and subtle in flavor like the Japanese varieties, but large and round like a Black Beauty or Galine. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit