The biggest argument against eggplant skin is its texture. When cooked poorly, that purple layer can turn into a tough, leathery chew that feels like you’re gnawing on a rubber band. Not a good look for a romantic dinner or a quick weeknight meal.
But here’s the secret: age matters. Young, smaller eggplants have thin, tender skins that practically melt when cooked. The older, larger ones (the kind you often find at the supermarket) have thicker skins that can be more challenging.
If you’ve ever had a mouthful of “chewy eggplant,” it was likely a giant fruit, cooked too quickly, with the skin left on. It’s not the skin’s fault entirely—it’s the cook’s impatience.
