Is it ok to eat the skin of aubergine?

Answer 1

Answer It is perfectly fine to eat the skin, however, it needs to be cooked, not eaten raw,The skin of eggplant contains nasunin which is an antioxidant that protects brain cells from free radicals. Just be sure and roast, grill or sautee it or even bake it, when sauted is best, brings out the natural sugars and the meat gets wet looking and has the texture of a tomato that is very ripe, the skin will soften a bit and be nutritous.Yes. I've always left the skin on eggplants (aubergines) when I cook them, to no ill effect. Large eggplants can have tough, hard to chew and digest skins (as do most white varieties, regardless of size) and so should be peeled for the sake of palatability. But there is no harm in eating them.

i use them on top of a mousakka and i have had no effect either

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PLEASE READ!!!Eggplants, like tomatoes, peppers, and potatoes are members of the nightshade family.

All eggplants contain certain amounts of the toxin Solanine but younger fruit has higher concentrations. Reactions to this poison are usually gastrointestinal and range from mild nausea to severe and convulsive vomiting and diarrhea. Other symptoms have been reported such as burning of the throat, cardiac dysrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. In large quantities, solanine poisoning can cause death. One study suggests that doses of 2 to 5 mg per kilogram of body weight can cause toxic symptoms, and doses of 3 to 6 mg per kilogram of body weight can be fatal. Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 30 minutes after eating high-solanine foods.

The lowest dose to cause symptoms of nausea is about 25 mg solanine for adults, a life-threatening dose for a regular-weight adult ranges about 400 mg solanine.

Heat has absolutely no effect on solanine. The best way to avoid poisoning is to 1)choose only very ripe eggplants/aubergines, 2)soak for a couple of hours in very salty warm water, rinse and soak again in tap water, 3)cook until the eggplant is very well-done (this has nothing to do with exposure to heat but rather to the breakdown in fibers and leeching out of poison this causes). Another precaution is to peel the skin. Some people however are so sensitive to solanine that they should not eat eggplants under any circumstances.