Delicious taste and strong color
The smooth, glossy and usually strong purple skin makes the aubergine a visually attractive fruit. Does this task end just before the saucepan? No, the peel can give the colorless pulp more shine in numerous dishes.
- it is edible
- is firmer in consistency
- and stronger in taste
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While pieces of pulp become very soft during baking or cooking, the peel around them can provide more firmness.
Peeling is a good decision on occasion
The skin of an aubergine can be described as soft as butter after cooking or baking. If you need or like it peel-free for a certain recipe, you can of course also peel the aubergine.
The peel of pickled eggplants left 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 be useful to remove the peel beforehand.
Below you will find a few useful tips and tricks for everything related to peeling.
Buy, peel, prepare
The eggplant is not a fruit that is bought in advance. It is harvested or bought ripe in your own garden and consumed as soon as possible, within 1-3 days. Buying, peeling and preparing therefore go hand in hand.
Correct timing and the purchase of an already “perfect” fruit are therefore crucial.
Purchase time and maturity
The main season for these fruits is from August to October. Then they are available in the supermarket at a reasonable price and in good quality.
- the fruit is plump and heavy
- the shell is slightly matt
- no cracks or stains are visible
If the peel has brown spots in places and is slightly sunken, the aubergine is overripe. Leave such fruits in the store. If you failed to prepare the eggplant in time at home, you can try to liberally remove these damaged areas as you peel.
A somewhat unripe eggplant fruit can ripen in 2-3 days at room temperature.
Storage before peeling
It can take a few hours or a few days from buying the eggplant to preparing it. The earlier you are prepared, the better. These fruits must not spend an unavoidable waiting time in the damp refrigerator.
Store eggplants in a cool, dry place and away from other fruits and vegetables.
Large quantities of eggplants that cannot be consumed quickly are also safe in the freezer.
Peel the eggplant with a peeler
- Wash the eggplant thoroughly under running water.
- Place the fruit on a large cutting board and cut off the stile completely.
- Now you can peel the aubergine strip by strip with a paring knife. Place the knife on the open cutting surface.
- If there are still brown spots in the pulp, remove them with a sharp knife.
If you don't have a paring knife, you can of course peel the aubergine with a small, sharp knife.
Scald eggplants with hot water
The eggplant peel can also be easily removed if the fruit is scalded with hot water beforehand. Then the peel can be easily and effortlessly removed from the pulp.
Conclusion for quick readers:
- Edibility: The skin is edible, and it is firmer and more aromatic than the pulp
- Tip: Buy ripe, plump fruits with a slightly matt skin and consume them quickly
- Shelf life: do not store in the refrigerator; Store in a cool, dry place
- Preparation: wash fruit; Cut away the stem end completely; peel only when necessary
- Peeling tool: Vegetable paring knife is ideal; alternatively a small, sharp knife
- Procedure: Peel thin strips of peel from the open cut surface
- Brown areas: Generously remove damaged areas below the shell
- Alternative method: scald eggplant with hot water; then peel off the shell
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
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- as a free PDF file to print out yourself