Content

• To step
• Method 1 of 2: Part one: Peel the eggplant
• Method 2 of 2: Part Two: Variations and suggestions
• Necessities

By peeling an eggplant you improve the taste and texture of a dish with this vegetable. Fortunately, it is easy and simple to peel an eggplant.

To step

Method 1 of 2: Part one: Peel the eggplant

1. Wash the eggplant. Rinse the eggplant under the cold tap. Then dry it with a sheet of kitchen roll paper.
   • Even though you are removing the peel, it is still important to wash off the dirt. The bacteria and dirt from the peel can get on your hands during peeling and then transfer from your hands to the eggplant pulp. Washing vegetables before peeling them reduces the risk.
   • For the same reason, you should also wash your hands thoroughly before handling the eggplant. Wash your hands with soap and water and dry them.
2. Cut off the end. Cut the stump off the aubergine with a sharp knife. Place the knife just below the stump and cut it neatly.
   • The eggplant is a bit tougher on the stump and leaves, so it is better to remove this part.
   • By removing the stem, a piece of pulp is released. It's easier to peel the eggplant from there.
   • You can also cut the other end of the eggplant. It can be difficult to peel the end, so some people cut it 1/2 inch off so they don't have to peel that piece.
3. Remove the peel in strips. Hold the eggplant in your left hand if you are right-handed or in your right hand if you are left-handed. Place it diagonally with the back on the cutting board. Place the vegetable peeler against the part where you removed the stump and pull it to the other end, cutting a strip off the skin.
   • Always peel an eggplant lengthwise, so from one end to the other, and not widthways. It is easier to peel an eggplant lengthwise. That is faster and you are less likely to cut yourself off.
   • The end of the eggplant should face away from you or to the side. Do not lay the end towards you as it is not a good idea to cut towards yourself.
   • If you don't have a vegetable peeler, you can use a paring knife. Place the knife just below the skin at the cut end. Run the knife down along the eggplant. Make sure you only cut the skin and not the pulp.
4. Remove the rest of the peel in the same way. Place the vegetable peeler right next to the piece you have already peeled. Cut another strip of skin lengthwise again, so that more pulp will appear. Continue in this way until the eggplant is completely peeled.
   • Try to remove the skin neatly without leaving any particles behind while peeling the eggplant all around.
5. Remove any remaining peel. Check if there are any streaks or pieces of peel left that you have missed. On the second round, remove these pieces with the vegetable peeler. Repeat this step if necessary, until the eggplant is completely peeled.
   • Peel the aubergine lengthwise instead of making transverse strokes.
   • The eggplant has now been peeled. This is the most commonly used peeling method.Now you can use the aubergine as instructed in the recipe you have chosen.

Method 2 of 2: Part Two: Variations and suggestions

1. You can also leave the peel on. Most people prefer the taste and texture of a peeled eggplant, but the skin is edible, so you don't have to take it off.
   • The peel contains fiber, so good nutrients.
   • Unfortunately, the skin is also hard and bitter, so it doesn't taste so good.
   • Depending on how you prepare the eggplant, it may not need to be peeled. If you plan to toast or grill it in slices, the skin can hold the pulp together. But if you cut it into cubes, stir-fry it into slices, or put it through breadcrumbs before baking, the pulp will also survive without the skin.
   • It is better to peel the skin of old aubergines that are almost overripe. The skin is getting tougher and is then difficult to prepare. Young soft aubergines can be cooked with or without the skin.
2. Peel the eggplant into strips that do not touch each other. In this way, enough skin remains on the eggplant to hold the pulp.
   • To give an aubergine a striped coat, you can use the standard peeling method. However, instead of peeling the skin into adjacent strips, skip an inch wide strip before peeling the next strip. For example, you get a striped eggplant with strips of skin that are still attached about equal distances from each other.
3. Only partially peel the eggplant when slicing it. If you cut the eggplant lengthwise into slices or pieces, it is recommended to leave the skin on as much as possible. You do have to cut the front and back of the eggplant.
   • Stand the aubergine upright and peel a strip lengthwise on one side. Peel off a similar strip on the other side, then cut the aubergine lengthwise into slices or pieces parallel to the peeled strips. The sides of each piece still have the skin, while the front and back of each piece of pulp can be seen.
   • This gives the pulp more color and flavor during cooking.
4. Remove the skin from the eggplant after cooking. Although the skin is usually cut before cooking, the skin separates from the flesh relatively easily after cooking.
   • You can use a paring knife to cut the cooked skin. Wait for the eggplant to cool enough so that you can touch it without burning your fingers. Hold the eggplant piece in your left hand if you are on the right, or in your right hand if you are on the left, and carefully cut the skin off. Take as little pulp as possible with you. The skin will now detach fairly easily from the pulp.
   • Depending on how soft the eggplant is after cooking, you may even be able to peel the skin off with your fingers.
   • If the eggplant does not need to be served nicely, you can also separate the skin from the pulp by scraping the pulp from the skin with a spoon while eating. The burnt, bitter peel will remain on your plate.

Necessities

• Kitchen paper
• Kitchen knife
• Vegetable peeler or paring knife