Easy Method to Peel Roasted Eggplants
For many years, I struggled peeling eggplants the traditional way — painstakingly removing the skin bit by bit. Learned from my mom, I never imagined there could be an easier method until I discovered this simple technique online. I’m sharing it here hoping it helps you too!
Step-by-step:
- Pierce the eggplants all over with a fork — this prevents them from bursting in the oven (learned the hard way!).
- Place the eggplants on a baking tray lined with parchment paper.
- Roast in the oven at 200°C (390°F) for about 45 minutes. Turn them occasionally for even roasting.
- Cooking time may vary depending on the size of the eggplants.
- Check doneness by pressing gently with a fork — if soft, they’re ready.
- Remove from oven and let cool slightly.
- Cut each eggplant in half lengthwise, from tip to stem.
- Place a half on a wooden board with the flesh facing up.
- Use a wooden spoon or spatula (preferably wide, like a palette knife) to scrape out the soft flesh starting from the stem end.
- Collect the flesh in a bowl placed at the edge of your workspace (I place mine near the sink).
- Repeat with the other halves.
This method is quick, simple, and much easier than peeling raw eggplants! Enjoy your perfectly roasted and peeled eggplant ready for your favorite recipes.