How To Blanch Eggplant To Peel

Blanching Eggplant: A Step-by-Step Guide to Perfectly Peeled Eggplant

Are you a fan of eggplant dishes but find it challenging to peel the tough skin? Blanching is a simple and effective technique that can make the peeling process a breeze. In this guide, we’ll walk you through the steps to blanch eggplant to achieve perfectly peeled results every time.

What You’ll Need:

• Fresh eggplant
• Sharp knife
• Large pot
• Water
• Ice water bath
• Slotted spoon

Step 1: Prepare the Eggplant

Start by washing the eggplant thoroughly under running water. Use a sharp knife to remove the stem and slice off a small portion of the bottom. This will make it easier to handle and cut the eggplant.

Step 2: Cut the Eggplant

Cut the eggplant into the desired size and shape for your recipe. Slices or cubes work well for most dishes. Be sure to use a sharp knife to make clean cuts through the flesh.

Step 3: Boil Water

Fill a large pot with water and bring it to a boil over high heat. You’ll need enough water to fully submerge the eggplant pieces.

Step 4: Blanch the Eggplant

Once the water is boiling, carefully add the eggplant pieces to the pot. Let them cook for about 3-4 minutes, or until they are just tender. Be careful not to overcook the eggplant, as it can become mushy.

Step 5: Ice Water Bath

Using a slotted spoon, transfer the blanched eggplant to a bowl of ice water. This will stop the cooking process and help the eggplant retain its vibrant color and firm texture.

Step 6: Peel the Eggplant

After the eggplant has cooled in the ice water bath for a few minutes, remove the pieces and gently peel off the skin using your fingers or a small knife. The blanching process will have loosened the skin, making it much easier to remove.

Step 7: Pat Dry and Use

Once the eggplant is peeled, pat it dry with a paper towel and it’s ready to use in your favorite recipes. Whether you’re making eggplant parmesan, baba ganoush, or adding it to a stir-fry, blanching the eggplant will ensure that it’s perfectly prepped for cooking.

Blanching eggplant to peel may seem like an extra step, but the results are well worth it. The skin will effortlessly slide off, leaving you with tender, flavorful eggplant for all your culinary creations. Give this technique a try and say goodbye to struggling with tough eggplant skin!