I have always peeled my eggplant. I grow my own (rather we have a family garden) and we peel them because they aren't as bitter if you do. To me, green eggplant is the most bitter. We've also grown white and purple. I love eggplant lol
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9/10/09 2:37 A
No, especially if it is a small one, which would be more tender.
Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.
I usually don't peel most fruits and veggies unless I have to; like avocado & banana. Never having had eggplant before I didn't know if the skin was edible. Good thing it is because I cooked it and ate it before I received a response from anyone here!
By the way, the recipe turned out AWESOME!
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Fitness Minutes: (26,215)
2,358 9/8/09 11:13 A
I never peel the eggplant. by using the salt before cooking it really takes care of the bitterness. I add sea salt to the sliced eggplant and let it stand for about 10 min and it sweats and away goes the bitterness with the blotting.
Fitness Minutes: (5,446)
454 9/6/09 8:07 P
This is a matter of preference. It is like peeling an apple or eating the skin of a baked potato. I like the peels and never peel it (and are full of nutrients and fiber.) I know people who cannot deal with the taste and have to peel it
2009: Finish a 5K walk/run -done 9/19 Camelot for Children 5K Finish the C25K program -done 9/2009 Finish a 5K running -done 9/19 Camelot for Children 5K Start triathlon training
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I almost never peel my eggplant. I always always wash it and take a tiny piece of it with the peeling and taste it raw. If it is bitter, I throw it away. I have used them without tasting first and it ruins the whole dish. Now there are people who don't agree with me but I have heard that if you look at the bottom of the eggplant there is either a round shape or an oval shape like how a tomato has one too. I have always gone for the ones with an oval shape and since I have done this I have never had a bitter one. By the way I always taste my zucchini with the skin raw as well sometimes the skin can be bitter as well. Funny thing I made roasted vegetable ratatouille last night and used only half the eggplant so tonight it is eggplant parmesan. I just discovered that since eggplant turns brown rather quickly once exposed to the air, I put a piece of plastic wrap over the exposed part of the eggplant and it still looks beautiful this morning.
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