Many common eggplant recipes -- eggplant parmesan, grilled eggplant slices -- do not require removing the skins. However, it's best to peel off the skin if it is thick or tough to improve the taste and texture of your recipe. When left intact, thick skin can increase the cooking time, resulting in overcooked eggplant flesh, the University of Illinois Extension advises. If you don't want to waste time peeling, look for thinned-skin eggplants at the market.
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Wash the eggplant in the kitchen sink and pat it dry with a clean kitchen towel.
Lay the eggplant flat on a cutting board.
Cut off the cap and stem with a sharp knife and set them aside or dispose of them.
Pick up the eggplant in one hand and a vegetable peeler in the other.
Peel off long strips of the skin with the peeler. Do this over a kitchen sink if you have a disposal or over a large bowl to help make the clean-up easier.
Rotate the eggplant in your hand and peel off the skin at both ends.