How to Cut Eggplant

5 from 45 votes

Follow this step-by-step method for how to cut eggplant three different ways for stews, bakes and soups. Learn easy practical knife skills!

Course Ingredient, Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings 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.

Video

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