Aubergine Skins

Justabloke · 08-09-2011, 11:47

Had a couple of Aubergines rock up in my veggie box this week.
Now I'm not too big on the purple horrors TBH but as I happened to have all the right bits and bobs to hand I decided to make moussaka.
I sliced them, I salted them (although I don't think its strictly required) I chargrilled them and then I assembled them into the moussaka and chucked it in the oven to bake.
Now when I was eating them I found the skin to be as tough as plastic... really difficult cut even with a knife and virtually impossible to bite through. The actual flesh was lovely, very tender and all the other ingredients were very nice indeedy but the skin spoilt the dish for me.
Should I have peeled the things?

Teddybleads · 08-09-2011, 11:51

I love Aubergine. Never really had any issues about the skin and I've never peeled them. Perhaps they were a particularly tough variety.

Justabloke · 08-09-2011, 12:01

I dunno.... they just looked like normal every day aubergine to me.
As I say I don't normally eat them but as they were in my box....

stud u like · 08-09-2011, 12:06

I can't say I have had a problem with aubergines. I roast them for half an hour in the oven first with a little olive oil.

You can peel them but you don't really need to unless they are very old and tough.

whackyracer · 08-09-2011, 12:26

I've never had a problem with the skins either, they're perfectly palatable.

Justabloke · 08-09-2011, 12:44

I suppose it must have been a dodgy, tough one then...

Shrike · 08-09-2011, 13:56

Modern varieties of aubergine don't need salting - I haven't done it in decades.

I have found some aubergine to have a tough skin - though not as bad as the OP - hope you try the dish again but peel them this time

I always enjoy aubergine in a lamb curry...

Justabloke · 08-09-2011, 14:10

Quote:

Originally Posted by Shrike

Modern varieties of aubergine don't need salting - I haven't done it in decades.

I have found some aubergine to have a tough skin - though not as bad as the OP - hope you try the dish again but peel them this time

I always enjoy aubergine in a lamb curry...

I didn't think it was required but did it anyway

I made two lots one of them is currently in the freezer so I'll have to eat it again at some point... next time I think I'll use my bits and bobs to make Lasagne

degsyhufc · 08-09-2011, 15:30

Did you not detect the tough skin when slicing them?

Justabloke · 08-09-2011, 15:55

Quote:

Originally Posted by degsyhufc

Did you not detect the tough skin when slicing them?

I have extremely sharp knives... I cook a great deal and look after my (rather expensive) knives

whackyracer · 08-09-2011, 18:29

Quote:

Originally Posted by Justabloke

I have extremely sharp knives... I cook a great deal and look after my (rather expensive) knives

Errmmm....ok....

Justabloke · 08-09-2011, 18:56

Quote:

Originally Posted by whackyracer

Errmmm....ok....

I only mentioned that cos thats the reason I look after them if you see what I mean.. LOL

mrs_buckley · 09-09-2011, 19:50

Why was it once necessary to salt them, but not now?

whackyracer · 09-09-2011, 19:51

Quote:

Originally Posted by Justabloke

I only mentioned that cos thats the reason I look after them if you see what I mean.. LOL

Liar, you just wanted to brag!

Justabloke · 09-09-2011, 20:21

Quote:

Originally Posted by whackyracer

Liar, you just wanted to brag!

busted

Justabloke · 09-09-2011, 20:23

Quote:

Originally Posted by mrs_buckley

Why was it once necessary to salt them, but not now?

The salt drew a somewhat bitter liquid out of them... its sometimes done with courgettes as well but isn't really required these days.

08-09-2011, 11:47	#1
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Aubergine Skins Had a couple of Aubergines rock up in my veggie box this week. Now I'm not too big on the purple horrors TBH but as I happened to have all the right bits and bobs to hand I decided to make moussaka. I sliced them, I salted them (although I don't think its strictly required) I chargrilled them and then I assembled them into the moussaka and chucked it in the oven to bake. Now when I was eating them I found the skin to be as tough as plastic... really difficult cut even with a knife and virtually impossible to bite through. The actual flesh was lovely, very tender and all the other ingredients were very nice indeedy but the skin spoilt the dish for me. Should I have peeled the things?

08-09-2011, 11:51	#2
Teddybleads Forum Member Join Date: Jan 2010 Posts: 6,118	I love Aubergine. Never really had any issues about the skin and I've never peeled them. Perhaps they were a particularly tough variety.

08-09-2011, 12:01	#3
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	I dunno.... they just looked like normal every day aubergine to me. As I say I don't normally eat them but as they were in my box....

08-09-2011, 12:06	#4
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	I can't say I have had a problem with aubergines. I roast them for half an hour in the oven first with a little olive oil. You can peel them but you don't really need to unless they are very old and tough.

08-09-2011, 12:26	#5
whackyracer Guest Join Date: Jan 2007 Posts: 13,792	I've never had a problem with the skins either, they're perfectly palatable.

08-09-2011, 12:44	#6
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	I suppose it must have been a dodgy, tough one then...

08-09-2011, 13:56	#7
Shrike Forum Member Join Date: Jun 2005 Location: Nottingham Posts: 11,480	Modern varieties of aubergine don't need salting - I haven't done it in decades. I have found some aubergine to have a tough skin - though not as bad as the OP - hope you try the dish again but peel them this time I always enjoy aubergine in a lamb curry...

08-09-2011, 14:10	#8
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Quote: Originally Posted by Shrike Modern varieties of aubergine don't need salting - I haven't done it in decades. I have found some aubergine to have a tough skin - though not as bad as the OP - hope you try the dish again but peel them this time I always enjoy aubergine in a lamb curry... I didn't think it was required but did it anyway I made two lots one of them is currently in the freezer so I'll have to eat it again at some point... next time I think I'll use my bits and bobs to make Lasagne

08-09-2011, 15:30	#9
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Did you not detect the tough skin when slicing them?

08-09-2011, 15:55	#10
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Quote: Originally Posted by degsyhufc Did you not detect the tough skin when slicing them? I have extremely sharp knives... I cook a great deal and look after my (rather expensive) knives

08-09-2011, 18:29	#11
whackyracer Guest Join Date: Jan 2007 Posts: 13,792	Quote: Originally Posted by Justabloke I have extremely sharp knives... I cook a great deal and look after my (rather expensive) knives Errmmm....ok....

08-09-2011, 18:56	#12
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Quote: Originally Posted by whackyracer Errmmm....ok.... I only mentioned that cos thats the reason I look after them if you see what I mean.. LOL

09-09-2011, 19:50	#13
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	Why was it once necessary to salt them, but not now?

09-09-2011, 19:51	#14
whackyracer Guest Join Date: Jan 2007 Posts: 13,792	Quote: Originally Posted by Justabloke I only mentioned that cos thats the reason I look after them if you see what I mean.. LOL Liar, you just wanted to brag!

09-09-2011, 20:21	#15
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Quote: Originally Posted by whackyracer Liar, you just wanted to brag! busted

09-09-2011, 20:23	#16
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Quote: Originally Posted by mrs_buckley Why was it once necessary to salt them, but not now? The salt drew a somewhat bitter liquid out of them... its sometimes done with courgettes as well but isn't really required these days.

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Aubergine Skins