Can You Eat Eggplant Skin?

Because eggplant is so hearty, it makes an ideal meat substitute or side dish. Learn how to cook eggplant a variety of ways, including how to grill eggplant, plus how to roast, saut, and microwave it as well. Eggplant Parm, anyone?

Though this is the most common variety in the United States, eggplant does vary in shape and size, from a couple of inches to a foot long. While this isn’t essential, it does help tame the bitter flavor, especially of older eggplants, by bringing out the juices and letting them drain.

Lay the slices or cubes on layered paper towels and sprinkle all sides with salt. A few of our editors filling MVPs include a Mediterranean mushroom blend , Caprese salad fixings, and even sloppy joe meat . Place eggplant on a piece of heavy foil or directly on the grill rack.

Place about cup seasoned fine dry bread crumbs in a shallow dish. Add the coated eggplant slices to the hot skillet, then cook for about 5 minutes per side or until golden. Its a good way to give the fruit a head start for blending into dips and sauces.

Are eggplant skins poisonous?

It’s important to note that even if the skin is chewy and unpalatable in some circumstances, it’s still safely edible. That can’t be said of the whole eggplant. The leaves of the eggplant are toxic and should never be eaten.

Should you remove skin from eggplant?

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. … The flesh discolors soon after peeling, so peel eggplant right before using.

Why is eggplant not good for you?

A cup of cooked eggplant cubes, weighing 96 grams (g), contains around 2.4 g of fiber . Results of a 2014 study in rodents indicated that chlorogenic acid, a primary antioxidant in eggplants, may decrease levels of low density lipoprotein, or “bad,” cholesterol and reduce the risk of nonalcoholic fatty liver disease.

Can you eat eggplant skin and seeds?

The small seeds inside the eggplant and the thin skin are all edible. To prepare the eggplant for cooking, you may choose to peel or score it (make thin, shallow cuts with a knife in the skin). To cut up the eggplant, start by cutting off the green top.

The peel is edible, but larger eggplants can be a little rough. If the eggplant is young, tender, and small, the nourishing skin is likely to remain on the saucepan or baking sheet. If not, remove the skin and cut or dice the meat.

How to Choose the Best Eggplant

When you think of eggplant, you probably envision the large pear-shape or cylindrical eggplant with shiny purple skin. Though this is the most common variety in the United States, eggplant does vary in shape and size, from a couple of inches to a foot long. The color varies with variety, including white, green, reddish-orange, and striated hues. Want to grow your own eggplant? Our garden pros can teach you how!Look for a firm, glossy-skin eggplant that is heavy for its size with a bright, mold-free top. Younger, smaller eggplants are usually less bitter than larger or older ones. Since eggplants are quite perishable, store them whole in the refrigerator 2 to 4 days.

How to Stuff Eggplant

Roasted eggplant is a great base for dips and spreads, like this Roasted Eggplant and Red Pepper Spread, or it works as a hearty addition to (or the star of) side dishes (we’re looking at you, Orzo with Roasted Vegetables). Here’s how to roast eggplant:

How to Saut

Eggplant is a natural for the grill because of its dense and sturdy interior, which acts like a sponge and soaks up marinade, oil or butter, and smoky flavor. It’s also quick to prep because eggplant requires no precooking (see Eggplant Panzanella and Grilled Eggplant Parmesan). Follow these steps for how to grill eggplant on your own gas or charcoal grill: