@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.
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Well played. You deserve a cookie.
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