Here’s the fun part: the skin adds color and texture to your dishes. That deep purple hue makes your ratatouille look gorgeous, and it offers a slight chewiness that contrasts with the soft flesh. It’s like adding a little crunch to a creamy soup—unexpected but satisfying. Plus, you save time because you don’t have to stand over the sink, peeling away like a mad scientist.
Do You Peel Eggplant Before Roasting at Jai Patrick blog
But some folks worry about the bitterness. Old eggplant skin can be bitter due to a compound called solanine. If you’ve ever bitten into a piece of raw eggplant and made a face, you’ve met solanine. Salting the slices for 20 minutes before cooking draws out that bitterness, whether you peel or not. It’s like a little spa treatment for your veggies.
