2007-08-14 10:40:31 · 4 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
I am a former chef and if I make Moussaka I do, but not for Eggplant Parmesan or for appetizers, if I make Baba Ganouesh I bake them whole with the skin on, as the first 2 have said it is a taste preference, here in Canada, I can get big ones, small ones, Italian and Japanese plus the Thai ones big and the size of a large pea.
Mostly it depends on your dish, taste preference and if it is going to be a quick cook or long cooked dish, for Japanese and Italian I never peel, and the Thai are just to fiddley to bother with.
2007-08-14 12:30:29 · answer #1 · answered by The Unknown Chef 7 · 1⤊ 0⤋
You don't have to, but a lot of people (me included) aren't fond of the peel. When I make aubergine lasagna, I always peel before slicing and using. But if you're going to halve and bake it before stuffing it, leave the peel on.
2007-08-14 17:48:44 · answer #2 · answered by Bev B 4 · 0⤊ 0⤋
it is personal taste ,i don`t peel many things at all quite alot of useful minerals and vitaimins in skin along with roughage.ps this menu looks quite interesting may try it.
2007-08-14 18:01:03 · answer #3 · answered by HaSiCiT Bust A Tie A1 TieBusters 7 · 1⤊ 0⤋
no - just wash it, sometimes you will have to cut out some brown parts
2007-08-15 09:02:37 · answer #4 · answered by Martin S 7 · 0⤊ 0⤋