Alright, you’ve decided to peel. Grab a vegetable peeler (the same one you use for carrots) or a sharp paring knife. A peeler is like a magic wand for lazy cooks—it’s faster and safer than a knife.
Lay the eggplant on its side. Start at the stem end and glide the peeler down toward the tip, like you’re shaving a very stubborn, purple beard. Work your way around until all the shiny skin is gone, and you’re left with a pale, spongy log.
If you’re using a knife, be careful—eggplants are round and wobbly. Cut a tiny flat spot on one side first to keep it steady, then slice off strips of skin, following the curve. Don’t aim for perfection; a few leftover patches are fine. They’ll add a rustic charm, which is chef-speak for “I was lazy and it still tastes amazing.”
