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Old 02-05-2008, 05:43 AM   #1
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Eggplant question

The other day I foraged some small pink & white striped egg plant at the farmers market.

I plan on splitting in half lengthwise and marinating in some evoo, garlic, basil, s&p and then grilling.... is the skin on these little critters tender enough to leave on? Or, should I peel them?

Thanks....

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Old 02-05-2008, 08:43 AM   #2
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I almost never peel my eggplant..If it is really big I might, but the small ones no..I leave the skin on...Others peel them. I think it's a matter of texture so give them a try both way and see which you prefer.
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Old 02-05-2008, 08:45 AM   #3
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I think you can eat the skin on the smaller, white ones.......
Yup, checked my vegtable gardening bible, you can.
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Old 02-05-2008, 09:36 AM   #4
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Quote:
Originally Posted by suziquzie View Post
I think you can eat the skin on the smaller, white ones.......
Yup, checked my vegtable gardening bible, you can.
Thanks, that's what I was hoping

What is the name of your 'veggie bible'?
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Old 02-05-2008, 10:14 AM   #5
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Burpee's Complete Vegetable and Herb Gardener.

Forgot the herbs, can't do that!!!!!
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Old 02-05-2008, 11:24 AM   #6
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I still wouldn't peel then even if you can't eat the peel, you can use the peel for a sort of bowl and scoop the flesh out.
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Old 02-05-2008, 12:59 PM   #7
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I'm another one in the "never peel eggplant" camp, & also grow a number of different eggplant varieties in the garden every year - traditional Italian black, white, violet & white striped, & oriental. This year I may try some Thai varieties.

Anyway - no need to peel eggplant. The skin is nearly always completely tender & edible, but even if you don't like it, it's very easy to remove or eat around after cooking. And leaving the peel on during cooking helps the eggplant to retain it's shape. Peeled cooked eggplant can sometimes collapse into mush.
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Old 02-05-2008, 08:09 PM   #8
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what breeezy said. If your grilling leave it on, sometimes that skin is so delicate on grilling that it just falls apart when you eat it. When I deep fry though I take the skin off. I just never thought of leaving it on. I guess the egg wash will not stick on the skin when deep frying . I guess.
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Old 02-06-2008, 09:18 AM   #9
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Jpinmaryland - I've never deep-fried eggplant myself, but when I've had it tempura-style in Japanese restaurants, the skin has always been on & the tempura batter did stick to it.

Might be a different story with regular breading-type coatings.
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Old 02-11-2008, 02:18 PM   #10
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Really, that's interesting. I should do some eggplant tempura with that ponzu dipping sauce I picked up...
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