How to Roast and Peel Eggplant

It took me many years to find a simple method for peeling eggplant. Having learned from home, from my mother, that eggplant must be peeled, I never thought it could be done any other way than struggling to remove the skin piece by piece. When I first saw this technique, it seemed so obvious and yet I had never thought to do it this way. Well, you learn as long as you live! I found the method I use now on the internet, so I'm passing it on, maybe it will help someone.

1. Pierce the eggplants all over with a fork, otherwise they will explode in the oven... I learned this the hard way.
2. Place them on a baking tray lined with parchment paper. Roast at 200C for 45 minutes. Turn them from time to time. Roasting time varies depending on the size of the eggplants, mine were medium-sized. You can check if they're done by pressing with a fork - if they're soft, they're ready.
3. And now comes the peeling technique. Remove them from the oven and after they cool down, cut each eggplant in half lengthwise, from tip to stem.
4. Place half an eggplant flesh-side up on a wooden cutting board. With a wide wooden spoon, like a paddle, scrape out the flesh starting from the stem. At the edge of the cutting board where I peeled the eggplants, I placed a bowl to catch the flesh (I worked on the edge of the sink).
5. Repeat with each half. Simple and quick, right? 😊