14 Gorgeous Eggplant Varieties from Four Root Farm
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.
Kermit and Lavender Frog Egg
"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.
Black Beauty and Galine
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.
These vivid orange orbs have intense flavor. "They're the most 'eggplanty' of any variety that Four Root grows," says Taylor.
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.
Snowy and Dancer
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.
This deep plum variety is rich and flavorful. Taylor says it makes the best baba ghanoush.
Millionaire and Orient Charm
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.”
Thai White Ribbed
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.
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.