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diced and sliced eggplant spread out on a bamboo cutting board next to a knife
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How to Cut Eggplant

Learn how to slice eggplant into cubes, strips, rounds, and more.
Course Side Dish
Cuisine American, Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 115kcal

Equipment

  • Cutting board
  • Chef's knife

Ingredients

  • 1 eggplant

Instructions

  • Wash the eggplant under cold water and pat dry. Trim off the ends of the eggplant.

Rounds

  • After trimming the eggplant, slice the eggplant crosswise into ½-inch rounds or rounds of the size that your recipe indicates.

Slabs and Strips

  • After trimming the eggplant, slice the eggplant lengthwise into ½-inch slabs.
  • To cut strips, stack a couple of slabs on top of each other. Cut them lengthwise into strips of your desired size. Repeat with the rest of the slabs.

Diced

  • After cutting the eggplant slabs into strips, cut the strips into cubes of your desired size.

Video

Notes

  • Use eggplant rounds in eggplant parmesan, other baked eggplant dishes, or sandwiches; eggplant strips for sandwiches; and diced eggplant for soups, stir-fries, and curry dishes or cooked and pureed into a mash or dip.

Nutrition

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