Eggplant skin is completely edible and many people enjoy eating it. The skin contains nutrients and has a unique texture that adds to the experience of eating eggplant. While the skin can sometimes be bitter, there are ways to prepare eggplant that results in tender, flavorful skin.
Is Eggplant Skin Edible?
Yes, eggplant skin is edible. All parts of the eggplant are edible, including the flesh, seeds and skin. Eggplant is a member of the nightshade family that also includes tomatoes, peppers and potatoes. Just like the skin on tomatoes and potatoes, eggplant skin can be eaten once the eggplant is cooked.
While edible, some people choose to peel eggplants before cooking them. This removes the skin which can sometimes have a bitter taste and be tough in texture, especially on larger, older eggplants. However, peeling is not necessary and many recipes keep the skin on for added nutrition and texture.
Nutritional Benefits of Eggplant Skin
Eggplant skin contains dietary fiber and important nutrients. A 1 cup serving of eggplant contains 2 grams of fiber. Much of this fiber comes from the skin. Fiber is important for digestive health and makes you feel full.
Additionally, eggplant skin contains anthocyanins. These plant pigments act as antioxidants in the body to combat free radicals and reduce inflammation. Nasunin is one anthocyanin found specifically in eggplants.
Eggplant skin also provides small amounts of vitamin C, vitamin K, magnesium and manganese. Keeping the skin on gives you more nutritional value compared to peeling it off.
Nutrition Facts of Eggplant Skin
| Nutrient | Amount |
|---|---|
| Fiber | 2 grams per 1 cup |
| Anthocyanins | Contains nasunin and other antioxidants |
| Vitamin C | 2% DV |
| Vitamin K | 5% DV |
| Magnesium | 4% DV |
| Manganese | 4% DV |
Eggplant Skin Texture
When cooked properly, eggplant skin has a pleasant, chewy texture and adds nice contrast to the soft, creamy flesh. However, eggplant skin can also be tough, bitter, and unpleasant if not handled correctly.
Smaller, younger eggplants tend to have thinner, more tender skin. Larger, older eggplants develop a thicker, tougher skin on the outside that is more likely to be bitter. Peeling older eggplants can help reduce unpleasant texture and taste.
No matter the size of the eggplant, proper cooking techniques like roasting, grilling, or sautéing will soften the skin and mellow any bitterness. Frying eggplant can make the skin very soft and crispy. Undercooking will make the skin tough to chew so it’s important to cook eggplants until very tender.
How to Get Tender, Edible Eggplant Skin
- Choose small/medium sized eggplants
- Avoid very large eggplants which have thicker skin
- Roast, grill or sauté to soften the skin
- Fry eggplant to make the skin crispy
- Cook eggplant thoroughly until very soft
How to Reduce Bitterness in Eggplant Skin
If your eggplant skin tastes unpleasantly bitter, there are a few tricks you can use to help reduce the bitterness:
- Salt – Sprinkling sliced eggplant with salt and letting it sit for 30 minutes before rinsing can draw out some bitterness.
- Acid – Squeezing lemon or lime juice onto the eggplant helps balance bitterness.
- Peel – Peeling thicker skinned eggplants can help reduce bitterness.
- Fry – Frying eggplant can mellow bitterness.
- Seasonings – Spices, herbs, sauces and other seasonings can mask bitterness.
Should You Peel Eggplant Skin?
Whether to peel eggplant skin or not comes down to personal preference. There are benefits to keeping the skin on, including added nutrition and texture. However, peeling can help reduce bitterness and prevent the skin from being tough.
In general, thinner skinned eggplants don’t need to be peeled. Try keeping the skin on smaller, Italian and Asian eggplant varieties. Larger, thicker skinned globe eggplants are better candidates for peeling, especially if the skin tastes bitter.
Even if you peel an eggplant, consider leaving strips of skin on for decoration and added texture. The rule of thumb is to peel any thick, tough, or discolored parts of skin and leave on thinner patches.
Popular Ways to Eat Eggplant with Skin
There are many delicious ways to cook and eat eggplant skin:
Roasted Eggplant
Roasting concentrates flavor and gives a melt-in-your-mouth texture to eggplant flesh and skin. Roast whole eggplants or thick slices drizzled with oil and spices.
Grilled Eggplant
Grilling brings out delicious, smoky flavors in the skin. Try grilling planks of eggplant until charred and softened. Eggplant holds up well on a skewer for grilling too.
Stir Fried Eggplant
The high heat of stir frying keeps the skin tender. Coat eggplant cubes with a cornstarch slurry to get crispy, caramelized skin when stir frying.
Breaded Eggplant
Breading and frying eggplant makes for very crispy skin with a light, flaky texture. Try eggplant cutlets, fritters or French style aubergine frites.
Caponata
This Italian eggplant stew incorporates diced eggplant skin. The rich, sweet and sour sauce balances any bitterness.
Baba Ghanoush
Skin adds texture contrast and nutrition to this Middle Eastern roasted eggplant dip. Roast or grill eggplant whole before scooping out the insides.
Moussaka
Layers of tender eggplant slices give this Greek casserole its distinctive flavor and texture. Keeping the skin on adds nutritional value.
Ratatouille
Traditional recipes for the French vegetable stew ratatouille include sliced eggplant with skin on for appearance and texture.
Korean Eggplant Banchan
For this quick Korean side dish, eggplant is typically cut into chunks or sticks with the skin left on to absorb the savory sauce.
Storing Eggplant with Skin
Store whole, uncut eggplants with the skin on for longest shelf life. Leave the stem and cap intact too. Refrigerate for 7-10 days.
Once cut, eggplant oxidizes quickly so it’s best to cook it soon after cutting. If you need to store cut eggplant, rinse it under cool water to remove starch, then blot dry. Place in an airtight container and refrigerate for no more than 1-2 days.
Can You Eat Eggplant Raw?
Eggplants are not usually eaten raw. When raw, the skin and flesh are very firm and fibrous making eggplant difficult to chew or digest. Cooking softens eggplant considerably.
However, very thin slices or strips of raw eggplant can occasionally be used in some dishes. The small amount of raw eggplant adds a lightly crunchy texture. Salting and draining raw eggplant first can make it more palatable.
Keep in mind that cooking eggplant destroys any potential solanine, a naturally occurring toxin found in nightshades that can cause digestive upset. Eating large quantities of raw eggplant is not recommended.
Common Food Safety Questions
Can you eat rotten eggplant?
No, rotten or spoiled eggplant should not be eaten. Signs of spoiled eggplant include mold, dark or wet soft spots and a very strong odor. Discard eggplants that show any signs of rotting.
Can eggplants be poisonous?
Eggplant contains low levels of the toxin solanine found in nightshades, but cooking destroys solanine. Fully cooked eggplant skin or flesh is not poisonous or toxic. However, consumption of green parts or large amounts of raw eggplant is not advised.
Do you have to peel eggplant before cooking?
Peeling eggplant skin before cooking is optional. The skin is edible once cooked, adds nutrition and texture, and does not need to be removed. Peeling can reduce bitterness and toughness in large eggplants.
The Bottom Line
Eggplant skin is completely edible and provides dietary fiber, antioxidants, and a nice chewy texture. While the skin can sometimes be bitter, proper cooking techniques like roasting, frying, or sautéing can make it tender and palatable.
There are many tasty ways to incorporate eggplant skin into recipes like baked eggplant dishes, breaded eggplant, stews, grilled eggplant and more. Keeping the skin on adds nutritional value to your meal.
So in summary, yes eggplant skin is okay to eat! The skin contains nutrients, adds texture, and can be made tender and delicious through thorough cooking. Try enjoying eggplant skin to get the most out of this healthy, flavorful vegetable.