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Cut eggplant
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How to cut eggplant (3 Easy Ways)

How to cut eggplant three ways. We are going to cut rounds, cubes and wedges.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: American
Keyword: eggplant for parmesan, How to cut eggplant
Servings: 2
Calories: 57kcal
Author: Bob

Ingredients

  • 1 eggplant

Instructions

  • Wash your eggplant under cold water. You can use a vegetable spray or a mild soap. This is to get off all of the bacteria and dirt from the eggplant that might have gotten on them from the farm or from transport.
  • Trim your eggplant by simply cutting off the top and bottom. Cut the top off just under the leafy top. At the bottom cut off just where it starts to round.
    All you will cut from the bottom will be 1 inch.

Rounds

  • Now that you are all trimmed up, go ahead and lay the eggplant horizontally in front of you. Cut across and all the way through every 1/4 inch or so.
    The size that you cut your rounds will depend on how thick you want them but I like them this thick.

Diced

  • Stack 2 or 3 rounds on top of each other and cut into 3rds or 4th across the eggplant.
    Then you want to turn your pile and cut again across the pile the same way you cut before, making them cross over the other cuts.
    The pieces will fall and you will have diced eggplant.

Wedges

  • Cut the ends off, slice the eggplant in half and then cut wedges from the halves.

Video

Notes

Tip: Watch the video for a step by step.

Nutrition

Serving: 2g | Calories: 57kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 524mg | Fiber: 7g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg