@foodpickle putting aubergine into a Moroccan lamb stew - do I need to remove the skin??
Merrill is a co-founder of Food52.
I think it's a matter of preference -- if you leave it on, the eggplant chunks will likely stay more intact, whereas if you take off the skin, I think the eggplant will melt into the sauce a little more.
Frozen dumplings, without the fear.
Frozen dumplings the fearless way.
An Italian menu that's no impasta.
Treats for your beach bag.
Shore-fire recipes for the beach.
Raise a (recycled) glass.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.