Need to peel an eggplant? Learn the best method to remove the tough, sometimes bitter skin for recipes like baba ghanoush or silky purées.
1 Answer
The easiest way to peel an eggplant is with a vegetable peeler, removing the skin in strips from top to bottom. Alternatively, you can roast or grill the eggplant until the skin blisters, then easily peel it off.
Detailed Explanation:
There are a few methods for peeling an eggplant, depending on your preference and the recipe requirements. Here's a breakdown of two common techniques:
Method 1: Using a Vegetable Peeler
- Wash the Eggplant: Rinse the eggplant thoroughly under cold water to remove any dirt or debris.
- Trim the Ends: Cut off the stem and the blossom end of the eggplant.
- Peel the Skin: Using a vegetable peeler, start at the top of the eggplant and peel downwards in long, even strokes. Rotate the eggplant as you go, ensuring you remove all the skin. Be careful not to peel too deeply, as you want to preserve as much of the flesh as possible.
Method 2: Roasting or Grilling
- Preheat: Preheat your oven to 400°F (200°C) or prepare your grill.
- Prepare the Eggplant: Wash the eggplant and pierce it several times with a fork. This prevents it from exploding during cooking.
- Roast or Grill: Place the eggplant on a baking sheet or directly on the grill grates. Roast or grill for 20-40 minutes, or until the skin is blackened and blistered and the eggplant is soft. Turn occasionally to ensure even cooking.
- Cool Slightly: Remove the eggplant from the oven or grill and let it cool slightly until you can handle it comfortably.
- Peel the Skin: Use your fingers or a knife to peel away the blackened skin. It should come off easily.
Pro Tip:
If you're using the vegetable peeler method, consider peeling the eggplant in alternating strips rather than completely peeling it. This can add visual appeal and texture to your dish, while still reducing the bitterness sometimes associated with eggplant skin.