- Delicious taste and strong colour
- Sometimes peeling is a good decision
- Buy, peel, prepare
- time of purchase and maturity
- Storage before peeling
- Peel the eggplant with a vegetable peeler
- Scald the aubergines in hot water
- Conclusion for fast readers:
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Although the aubergine has been part of the local vegetable assortment for years, many people still give the purple eggplant a wide berth. That's a shame, because the aubergine is versatile and doesn't take much work. Even the peeling can almost always be omitted.Eggplants do not need to be peeled
Delicious taste and strong colour
The smooth, shiny and usually deep purple skin makes the aubergine a visually attractive fruit. Does this quest end just before the cooking pot? No, because the skin can add shine to the rather colorless pulp in many dishes.
- she is edible
- is firmer in consistency
- and stronger in taste
While pieces of pulp become very soft during baking or cooking, the skins around them can provide more firmness.
Sometimes peeling is a good decision
The skin of an aubergine can be described as buttery soft after cooking or baking. If you need or like them without the skin for a specific recipe, you can of course also peel the eggplant.
Skins from pickled eggplants that have been stored in a vinegar solution for a long time can take on a bitter taste over time. Since bitter substances are not to everyone's taste, it can sometimes make sense to remove the peel beforehand.
Below you will find a few useful tips and tricks for everything to do with peeling.
Buy, peel, prepare
The aubergine is not a fruit that is bought in advance. It is harvested or bought ripe in our own garden and consumed as soon as possible, within 1-3 days. The steps of buying, peeling and preparing therefore go hand in hand.
The right timing and the purchase of an already "perfect" fruit are therefore crucial.
time of purchase and maturity
August to October is the peak season for these fruits. Then you can get them in the supermarket at a reasonable price and in good quality.
- the fruit is plump and heavy
- the shell is slightly dull
- no cracks or stains are visible
The aubergine is overripe if the skin has brown spots in places and is slightly sunken. Leave such fruits in the store. If you have neglected to prepare the eggplant in time at home, you can try to generously remove these damaged areas when peeling.
A slightly unripe aubergine fruit can continue to ripen in 2-3 days at room temperature.
Storage before peeling
It can take a few hours or a few days from buying the aubergines to preparing them. The earlier you are prepared, the better. These fruits must not spend an unavoidable waiting time in a damp refrigerator.
Store aubergines in a cool, dry place away from other fruits and vegetables.
Large quantities of aubergines that cannot be used up quickly are also in good hands in the freezer.
Peel the eggplant with a vegetable peeler
- Wash the eggplant thoroughly under running water.
- Place the fruit on a large cutting board and cut off the stalk completely.
- Now you can peel the aubergine strip by strip with a vegetable peeling knife. Place the knife on the open cut surface.
- If there are still brown spots in the flesh, remove them with a sharp knife.
If you don't have a paring knife, you can of course peel the eggplant with a small, sharp knife.
Scald the aubergines in hot water
The aubergine peel can also be easily removed if the fruit is first scalded with hot water. The peel can then be easily and effortlessly removed from the pulp.
Conclusion for fast readers:
- Edibility: The peel is edible and is firmer and more aromatic than the flesh
- Tip: Buy ripe, plump fruit with a slightly dull skin and use it up quickly
- Shelf life: Do not refrigerate; store cool and dry
- Preparation: wash fruit; Cut off the base of the stem completely; peel only when necessary
- Paring Tool: Economy paring knife is ideal; alternatively a small, sharp knife
- Procedure: Peel off the peel in thin strips starting from the open cut surface
- Brown areas: generously remove damaged areas below the shell
- Alternative method: scald eggplant with hot water; then pull off the shell
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
- as a free PDF file to print out yourself