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

Food & Wine

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