Easy Method to Peel Roasted Eggplants

For many years, I struggled peeling eggplants the traditional way — painstakingly removing the skin bit by bit. Learned from my mom, I never imagined there could be an easier method until I discovered this simple technique online. I’m sharing it here hoping it helps you too!

Step-by-step:

Pierce the eggplants all over with a fork — this prevents them from bursting in the oven (learned the hard way!).
Place the eggplants on a baking tray lined with parchment paper.
Roast in the oven at 200°C (390°F) for about 45 minutes. Turn them occasionally for even roasting.

Cooking time may vary depending on the size of the eggplants.
Check doneness by pressing gently with a fork — if soft, they’re ready.

Remove from oven and let cool slightly.
Cut each eggplant in half lengthwise, from tip to stem.
Place a half on a wooden board with the flesh facing up.
Use a wooden spoon or spatula (preferably wide, like a palette knife) to scrape out the soft flesh starting from the stem end.
Collect the flesh in a bowl placed at the edge of your workspace (I place mine near the sink).
Repeat with the other halves.

This method is quick, simple, and much easier than peeling raw eggplants! Enjoy your perfectly roasted and peeled eggplant ready for your favorite recipes.