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cutting stem of eggplant
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5 from 45 votes

How to Cut Eggplant

Follow this step-by-step method for how to cut eggplant three different ways for stews, bakes and soups. Learn easy practical knife skills!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 115kcal
Author Yumna Jawad

Ingredients

  • 1 Eggplant

Instructions

  • Remove the top and about ¼” of the bottom of the eggplant. You can leave the peel on or remove it using a sharp paring knife or peeler.
  • Then cut into desired shape
  • Slices: Stand the eggplant up vertically and make ½” vertical slices.
  • Rounds: Lay the eggplant on its side and make ½” slices across the eggplant
  • Cubes: Stand the eggplant up vertically and make ½” vertical slices. Then slice each slice into sticks. And finally, cut the sticks into desired cub size.

Notes

Storage: Store the eggplant in an airtight container in the fridge for up to one week. Brush them with lemon juice to slow down the browning process.
Freezing: Raw cut eggplant needs to be blanched before freezing it. It will keep well for up to 6 months and should be fully thawed before cooking it.
Photo Credit: Erin Jensen

Nutrition

Calories: 115kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 1049mg | Fiber: 14g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg