Need answer quick...do I peel eggplant?

[maureen73]

We have our first garden eggplants so I am cooking it for the first time. I am making a Greek casserole that said to slice eggplant. Am I supposed to peel it first?

[pcjs]

I probably would depending on how you are cooking it - it will look prettier with it on, but taste better off. For eggplant parm. & grill, I leave it on but other stuff, I peal.

[keonli]

I love the skin! When you cook it, it becomes soft and mushy and I like having the skin on for my own preference.

[Shikoba]

I like it better with the skin on, on a side note male eggplants taste a lot better than female, they have less seeds (less bitter). You can tell the difference if you look at the belly buttons

left is female, right is male

[pcjs]

So, when buying eggplant (it never grows for me) get long vs. round?

[Mommimi]

I never peel my eggplants. Like the taste of skin and it is the most nutritious part.

[3lilbubs]

Originally Posted by Shikoba I like it better with the skin on, on a side note male eggplants taste a lot better than female, they have less seeds (less bitter). You can tell the difference if you look at the left is female, right is male

whaaa? I have never heard of this! off to google.

[Shikoba]

Originally Posted by pcjs So, when buying eggplant (it never grows for me) get long vs. round?

Oh sorry I wasn't very clear! Get the ones with the round belly buttons, they really do taste better!

[maureen73]

That's great news about the male/female because all the ones I picked had the "belly button". I actually found breadcrumbs so I am going to make eggplant parm which was my originally planned recipe. I sliced thin and sprinkled with salt to drain....do I really need to wait the two full hours? I appreciate any and all tips of cooking with eggplants. This is the first year we planted it in the garden and it is FULL!

[JnS Mama]

No, no need to wait 2 hrs. 30 minutes should be enough. It doesn't take long to drain the bitter parts out when they are salted well and placed in a colander.

Ami

ETA: Eggplants are sponges. So lots of people use a lot of oil to cook them in. However, if you are making any dish where it's going to be in something liquidy (like a casserole thing, or in a pan) you can cut down on the oil a bit by adding extra liquid.

My fave way of making eggplant is to cube it, salt it and let it drain for 30 min. In a big pan, add a lb of ground meat (my fave is turkey) and start browning it. Toss in drained eggplant, add lots of italian spice mixture (I like it a lot, so I add lots, to taste really), plus some thyme and pepper. Add 3/4c of chicken broth. Cover and let simmer for 20 minutes, stirring occassionally. The Eggplant soaks up the chicken broth and turns all yummy, plus the fat in the ground turkey keeps things from being too dry but not too oily. I love serving it on rice or even noodles. Best part is that if the spice mixture isn't quite right (as in too weak) you can add in more at the end, stir, let simmer 5 minutes and done!