Regardless of whether you like your eggplant with skin or without, some dishes simply call for skinless eggplant! Especially if you’re preparing a dip or sauce using roasted eggplant. Have you ever had trouble getting that skin off? Struggling with peeling it off and trying to get every last little piece? Well, have I got a hack for you! You’re going to love this Quick Skin-Peel Roasted Eggplant Hack!
EASIEST HACK TO BAKE AND PEEL AN EGGPLANT!
How to Cook the Eggplant before the Skin-Peel Roasted Eggplant Hack
Knowing and Buying Eggplants
It’s actually pretty basic and simple to cook or roast your eggplant. But before we actually jump into cooking it, let’s talk a little bit about eggplants.
For starters, there are 10 different types of eggplant in general, but four main ones most likely found at your local grocery store. Another common name for eggplant is aubergine! The Globe Eggplant is the most common and is about the size of about two fists put together. It’s usually thinner at the top and rounder at the bottom and is perfect for dips and sauces because you’ll get more flesh inside. The Quick Skin-Peel Roasted Eggplant Hack works great on this type of eggplant!
Tips for Buying the Best Eggplant
- should have spotless and shiny skin
- when you press on it, it should be firm
- it should feel heavy
- the greener the stem the fresher it is
Preparing and Cooking Eggplant for the Skin-Peel Roasted Eggplant Hack
- Wash your eggplant real well and pat dry with a paper towel.
- Bake eggplant at 400F for 45 minutes.
- Allow to cool for 10 minutes.
How to Peel or Skin the Eggplant using the Quick Skin-Peel Roasted Eggplant Hack
- Lay flat a saran wrap or any flat plastic bag on the counter then place the baked eggplant in the center.
- Roll, then twist the saran wrap on each end. Slice downward using a knife or scissors at the root of the eggplant.
- Hold the eggplant upright over a bowl and massage down repeatedly until all the flesh is out.
- To add a smoked flavor, you can peel off some of the skin and place it in the flesh.
Why Remove the Roasted Eggplant Peel?
For starters, most of the bitterness in an eggplant is in its skin! When the skin is removed, you get rid of nearly 80% of the bitter taste. Whatever bitterness is left, is overcome through cooking and preparing it!
Another reason is that as eggplant ages, even just a day or two after harvesting, the skin get tougher. So, cooking eggplant with skin on could make it less enjoyable to eat because it’s harder to cut through or chew!
A final reason some people choose to remove the skin is simply for hygiene. Of course, that can be taken care of by thoroughly washing it which ensures it cleanliness!
What Can the Skin-Peel Roasted Eggplant Peel be Used for?
Don’t want to throw away eggplant skin? You don’t have to! There are a couple of things you can do with the skin if you’d like. Generally, eggplant skin is thrown out because it’s usually rubbery and bitter. But there are people who don’t like to throw away food at all, no matter the circumstances and I truly respect them for that. So here are a couple of simple ideas for skin scraps:
- If enough flesh is left on the roasted, boiled or broiled skins, you can pickle them! Using some olive oil, lemon juice, salt, and garlic pieces, you can pickle the leftover skins and serve as a side.
- You can add them to other vegetable scraps and boil them to make a broth!
- Cut the skin up into longer slices, season them, and place on high in the oven and turn them into chips.
Things to Make with the Flesh of the Eggplant
There are a few dishes that can be whipped up using the flesh of the roasted eggplant. Most famously is Baba Ghanoush, a roasted eggplant dip. For this dish, you simply blend or mash the roasted eggplant flesh and mix in some lemon juice, smashed garlic, tahini paste, and salt and mix well! You can drizzle olive oil over it and garnish with pomegranate seeds, radish flowers, or parsley!
You can also get creative and roast other veggies with the eggplant and mash them together. A great combo is roasted red bell peppers and eggplant, a dip called Muhammara in Middle Eastern areas. After roasting the peppers and eggplant, you remove the peel and blend the peppers, eggplant flesh, walnuts, garlic, red onion, and tahini paste together in a blender. Let me tell you, this dip is a SHOWSTOPPER! Packed with deep flavor and can be served with anything from baked or fried pita chips to tortilla chips to veggies!
I have an amazing Roasted Eggplant Salad recipe that is a must-try! You can use roasted, grilled, or sautéed eggplant for this dish. You add your veggies like tomatoes, parsley, green onions, and other veggies you love. Then, you pour over a lemon-Italian dressing that is perfectly tangy!
Other Hacks and Tricks to Check Out
Some Popular Recipes to Try
- Ten-Minute All Purpose Dough
- Vegetarian Grape Leaves
- Mloukhieh with Chicken
- Gigi Hadid’s Viral Pasta Recipe (Without the Vodka)
- Stacked Beef Shawarma Salad
- Grilled Lime Cilantro Shrimp
- Healthy Pasta Salad and Dressing
- Viral Folded Tortilla Trend
- suran wrap
- 1 eggplant
- Cut two slits slit across the top of the eggplant
- Bake eggplant at 400F for 45 minutes
- Allow to cool for 10 minutes. Lay flat a suran wrap or any flat plastic bag on the counter then place the baked eggplant in the center
- Roll then twist the suran wrap on each end. Cut down using a knife or scissor at the root of the eggplant.
- Hold the upright over a bowl and massage down repeatedly until all the flesh is out
- To add a smoked flavor you can peel off some of the skin and place it in the flesh