[header] How to cook aubergine [title] Wash the aubergine thoroughly. [step] Check for brown spots or bruises. If the skin is in good shape, it is edible, though some varieties have skin that is too tough to eat.
[header] How to cook aubergine [title] Wash the aubergine thoroughly. [step] Check for brown spots or bruises. If the skin is in good shape, it is edible, though some varieties have skin that is too tough to eat.
[title] Remove the leaves from the aubergine and wash them, except for the shoots. [step] Make sure to wash the leaves through a sieve before cutting, then dry them. You may want to save the aubergine for later baking by storing it in the refrigerator. Alternatively, you can peel the skin off. Rinse the aubergine under running water. [substeps] If the flesh is flaky and brown to the touch, then it is inedible. Peel the skin with a vegetable peeler if you think it's wise-younger aubergine skin is fine to eat, but older, more ripened aubergine skin has a bitter taste. Cut off the stem and base, too.