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Can You Eat Eggplant Skin? 3 Ways to Try It

Can you eat eggplant skin.
Foto: CC0 / Pixabay / Srattigan

Think you need to peel eggplant before eating? Think again.

Some recipes need eggplants to be peeled, but don't throw those eggplant skins in the compost, you can eat them! Eggplant skin is tasty and nutritious, check out 3 ways to try it.

Eggplant is a tasty vegetable known for its oblong and ovular shape and ranges in color from shades of purple to green. Certain recipes require the skin to be removed as it can be tough; however, the skin contains lots of nutrients, such as nasunin (an antioxidant), vitamin B, potassium, iron, fiber, and magnesium. 

Some recipes, like Greek eggplant dip, require the eggplant skin to be peeled and only the flesh of the vegetable is used. But can you eat eggplant skin? Yes indeed! So don’t throw that eggplant skin away. We’ll show you three different ways to try it. Before cooking, check out how to store eggplant and how to freeze eggplant. Let’s get started with the recipes.

1. Pickled Eggplant Skins

You can eat eggplant skins – they're especially tasty when pickled.
You can eat eggplant skins – they're especially tasty when pickled.
(Foto: CC0 / Pixabay / MYCCF)

Pickled eggplant skins can be served in sandwiches, with vegan black bean burgers, or with a salad. They make a fun alternative to regular pickles.

Yield: One mason jar 


  • Peel from 1 eggplant
  • 1 tsp. dried red pepper
  • 1 tsp. crushed garlic
  • 1 tsp. oregano
  • Peel from one lemon
  • ½ cup sugar
  • ½ cup apple cider vinegar
  • ½ inch olive oil


    1. Put the eggplant skins in a medium-sized saucepan and add the dried red pepper, crushed garlic, oregano and lemon peel. Bring to a boil on medium heat and boil for about three minutes. Allow it to cool.
    2. Put the eggplant skin mixture in a mason jar.
    3. In a medium-sized mixing bowl, add the sugar and apple cider vinegar and stir until the sugar is dissolved. Pour into the mason jar.
    4. Top up the mason jar with the olive oil and let it sit at room temperature for one day. 
    5. Put the lid on the mason jar and refrigerate for 30 days to remove any bitter taste.

    2. Vegetable Skin Broth

    Eggplant skins and other vegetable peel can be used to make a broth.
    Eggplant skins and other vegetable peel can be used to make a broth.
    (Foto: CC0 / Pixabay / ds_30)

    The eggplant skins can be added to a vegetable skin broth which is nutritious and tasty, a great base for many recipes such as plant-based ruben, vegan stuffing or seitan. It can also be soothing when you have a cough, or it can be eaten as soup.

    Yield: 16 cups


    • 2 large yellow onions
    • 8 garlic cloves
    • ½ tsp. black peppercorns
    • 2 sprigs of fresh parsley
    • 1 bay leaf
    • Vegetable skins e.g. eggplant, carrot, pumpkin, potatoes, turnips, cabbage leaves
    • 2 tsp. olive oil
    • Water
    • Pinch of salt


    1. Cut the onions in half and smash the garlic cloves, all with their peel still on.
    2. Put them in a large pot with peppercorns, parsley, bay leaf, eggplant skins and other vegetable skins.
    3. Add the olive oil and enough water to cover all of the vegetable skins. Bring to a boil on high heat and cover, reduce the heat to low and simmer for an hour. Season with salt.
    4. Strain the broth and discard the large pieces. 
    5. Use as vegetable stock in other recipes or eat as a soup with bread or croutons.

    3. Eggplant Skin Chips

    Can you eat eggplant skins? You bet. Turn them into tasty eggplant skin chips.
    Can you eat eggplant skins? You bet. Turn them into tasty eggplant skin chips.
    (Foto: CC0 / Pixabay / furbymama)

    Eggplant skin chips are baked, not fried, and are a yummy alternative to potato peel chips. They make a healthy, crunchy snack.

    Yield: 4 servings


    • 6 cups eggplant skins
    • ¼ cup olive oil
    • 1 tsp. salt
    • 1 tsp. paprika
    • 1½ tsp. garlic powder
    • 1½ tsp. dried parsley


    1. Put the eggplant skins in a medium bowl and toss them in the olive oil and salt.
    2. Place them in rows on a baking sheet and place the baking sheet in the center of the oven.
    3. Roast at 400˚F for twenty to twenty-five minutes, turning halfway through, until crispy.
    4. Mix the paprika, garlic powder and dried parsley in a medium bowl and then toss the cooked eggplant skins in the spices.
    5. Store in a cool dry place for up to three days.

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