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@foodpickle putting aubergine into a Moroccan lamb stew - do I need to remove the skin??

Ruthhayter
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Merrill

Merrill is a co-founder of Food52.

added almost 3 years ago

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.

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