Yes. You can 100% leave the eggplant skin on for this recipe and for any small variety of eggplant as it is generally very, very tender. Note that the gorgeous purple eggplant skin will most likely turn brown once roasted, so do not be alarmed.   Leaving the skin on larger eggplant is a personal choice. While eggplant skin is edible and nutrient-rich, I find it tough and sometimes bitter on the larger varieties of eggplant. If you are not sure what to do, try it both ways and see which y ou prefer!