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

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1 Comment

Merrill S. June 26, 2011
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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