Trimming Eggplant

Eggplant has a spongelike consistency which absorbs flavorings and sauces.

Whether you are making eggplant Parmesan or baba ganoush, trimming the skin off eggplant before cooking it yields a tender as opposed to chewy dish. While the thick purple skin of eggplant is edible, its tough texture takes longer to soften than the flesh of the eggplant. Removing the skin prevents inconsistencies in cooking times and texture that can lead to burning the flesh or not baking the skin enough.

Things You'll Need

• Towel
• Chef’s knife
• Vegetable peeler
• Cutting board

Instructions

1. Rinse the eggplant under cold water to remove dirt and pesticides. Wipe the eggplant dry with a towel.

2. Trim off both ends of the eggplant with a chef’s knife. Hold the eggplant vertically in one hand. Peel the skin off the eggplant in a downward motion with a vegetable peeler.

3. Place the eggplant horizontally on a cutting board, and cut the eggplant into1/4-inch thick rounds. Another option is to cut the eggplant in half vertically and slice down the halves to create 1/2-inch-thick vertical strips.

References

• World's Healthiest Foods: Eggplant
• Recipe Tips: How to Cut an Eggplant