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Eggplant dip: With or without peel?



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TranquilityAndPeace  




 
 
    
 

Post Thu, Sep 13 2012, 4:38 pm
I roasted a bunch of eggplants.

Generally, I scoop out the inside and trash the peels, and put it into the food processor with fried onions as a dip.

I'm wondering if I can put the whole thing in the food processor, with the peels? I know that there are sometimes peels in store bought eggplant dips, what do you think??

TIA!!
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MaBelleVie  




 
 
    
 

Post Thu, Sep 13 2012, 4:39 pm
Assuming you scrubbed the peels first, why not? I make eggplant salad with the peel all the time. The flecks look pretty Smile
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shoemaker




 
 
    
 

Post Thu, Sep 13 2012, 4:53 pm
I do it with the peels all the time for dip, for babaganush I do peel it.
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  TranquilityAndPeace




 
 
    
 

Post Thu, Sep 13 2012, 4:54 pm
MaBelleVie wrote:
Assuming you scrubbed the peels first, why not? I make eggplant salad with the peel all the time. The flecks look pretty Smile


Thank you, great! This sounds easier and less wasteful than throwing them out.

What would I do without my imamother friends?
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Mrs Bissli




 
 
    
 

Post Thu, Sep 13 2012, 5:31 pm
I won't put skin in. 1) the whole point of aubergine dip is smokey flavour from (almost) charred skin. I don't want my dip to taste like charcoal. 2) it's not that difficult just to scoop the flesh.
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  MaBelleVie




 
 
    
 

Post Thu, Sep 13 2012, 5:55 pm
Oh no is the peel burnt? Please taste it first!
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chocolate moose




 
 
    
 

Post Thu, Sep 13 2012, 6:32 pm
Peel makes it not- good dark and smokey
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