Can You Eat the Skin of an Eggplant

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Okay, I won’t be a total zealot. There is one scenario where peeling makes sense. If you are making a silky, smooth baba ganoush or a super creamy dip, the skin can get chewy and stringy. For that, go ahead and peel.

Also, if you bought a massive, wrinkly eggplant that feels like a rubber ball, the skin will be tough. Peeling that one is a kindness to your jaw muscles. But for 90% of your cooking, leave the peel right where it is.

Think of it this way: Would you peel a zucchini? No way. You just chop it up. Treat your eggplant the same way.

How to Make the Skin Your Friend

Eating the skin is easy if you cook it right. Don’t just steam it and expect it to be magical. Give it some heat. Roast it in the oven at 400°F until the skin gets blistered and wrinkled. The high heat breaks down the fiber and makes it tender.

Grilling is even better. Slice the eggplant into thick rounds, brush them with a little olive oil and salt, and throw them on the grill. The skin gets those beautiful black marks and a smoky flavor that makes you feel like a professional chef.

Or go for a stir-fry. Cut the eggplant into cubes with the skin on. The cubes hold their shape perfectly. The skin adds a tiny bit of texture that contrasts with the soft inside. It’s like a two-in-one deal.

Can You Eat Eggplant Skin? Here's Why You Should