Who said you have to peel the entire eggplant? Not me, and not any cool cook I know. Try the striped zebra method: run your peeler down the eggplant in alternating strips, leaving about half the skin on.
Why? Because it looks gorgeous in the final dish—like you did it on purpose, with flair. Plus, you keep some of the skin’s nutrients and texture, but avoid the rubbery bulk. It’s the best of both worlds, like a veggie mullet: party on the outside, business in the middle.
Do You Peel Eggplant Before Roasting at Jai Patrick blog
This trick works especially well for dishes like ratatouille or grilled eggplant slices. You’ll look like a pro, even if you’re just wearing sweatpants and watching Netflix while you cook. No one has to know.
