How to Cut an Eggplant

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You’ve probably seen eggplant at the store and wondered how to cook with it. Here’s a simple guide on how to cut an eggplant for your next meal.

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Eggplant Basics

Eggplant, also known as aubergine, is a species of nightshade native to South Asia. Eggplant is a versatile ingredient that can be used in a variety of dishes, from appetizers to entrees to side dishes. If you’ve never cooked with eggplant before, don’t worry – it’s easy to prepare. In this article, we’ll show you how to cut an eggplant so you can get started cooking with this delicious vegetable.

What is an eggplant?

An eggplant is a member of the nightshade family, which also includes tomatoes, peppers, and potatoes. It’s a fruit, but we usually think of it as a vegetable. Eggplants come in many different colors, shapes, and sizes. The most common type of eggplant in the US is the big, shiny, purple one. But you might also see white ones, green ones, or even striped ones.

Eggplants are native to Asia and have been cultivated there for thousands of years. They made their way to Europe in the Middle Ages and arrived in America with the colonists. Eggplants are now grown all over the world.

How to select an eggplant

When you’re selecting an eggplant at the store, look for one that’s heavy for its size with smooth, shiny skin. The stem should be fresh and moist, not dried out or brown. Avoid eggplants with blemishes, bruises or brown spots. You’ll also want to avoid any that are soft to the touch. Once you get it home, use it within a day or two for the best flavor.

How to store an eggplant

Eggplant can be stored in a perforated plastic bag in the refrigerator for up to four days. Do not wash the eggplant before storing it, as this will cause it to spoil more quickly. When you’re ready to use it, cut off any brown or mushy bits before cooking.

Cutting an Eggplant

An eggplant can be cut in many ways, depending on how you want to use it. The two most common ways to cut an eggplant are into rounds or lengthwise slices.

How to cut an eggplant

Eggplants are a versatile vegetable that can be used in a variety of dishes, from lasagna to ratatouille. But before you can start cooking with eggplant, you need to know how to properly cut it. Follow these steps and you’ll be on your way to becoming an eggplant-cutting pro!

1. Start by washing the eggplant under cold, running water. This will help remove any dirt or bacteria that may be on the surface of the vegetable.

2.Next, cut off the stem of the eggplant. You can do this by either using a knife or a pair of kitchen shears.

3.Now it’s time to cut the eggplant in half. You’ll want to do this lengthwise so that you end up with two long, thin pieces of eggplant.

4.Once your eggplant is cut in half, you can then begin slicing it into thin strips or cubes, depending on how you plan on using it in your recipe.

5. And that’s it! You’ve now successfully cut an eggplant and are ready to start cooking with it.

What are the different ways to cut an eggplant?

Eggplants are a versatile nightshade vegetable that can be cooked in a variety of ways. They can be baked, grilled, roasted, sautéed, or even fried. But no matter how you plan to cook your eggplant, the first step is always to cut it.

There are several different ways to cut an eggplant, and the method you choose will depend on the dish you’re making. Eggplant can be sliced into rounds or planks, diced into small cubes, or even cut into thin strips.

Here are some of the most common ways to cut an eggplant:

Slicing an eggplant into rounds or planks is the simplest way to prep it for cooking. This method is best for dishes where the eggplant will be baked, grilled, or roasted whole. To slice an eggplant, start by cutting off the stem. then slice the eggplant lengthwise into rounds or planks that are 1/2-inch to 1-inch thick.

Dicing an eggplant into small cubes is ideal for stir-fries, curries, and other dishes where you want uniform pieces of cooked eggplant. To dice an eggplant, start by cutting off the stem. then cut the eggplant in half lengthwise and scoop out the seeds with a spoon. Next, slice the eggplant crosswise into 1/2-inch thick slices and then cut those slices into small cubes.

Cutting an eggplant into strips is a good way to prep it for dishes like ratatouille or Eggplant Parmesan. To cut strips, start by cutting off the stem. then slice the eggplant in half lengthwise and scoop out the seeds with a spoon. Next, slice the eggplant crosswise into 1/2-inch thick slices and then cut those slices into thin strips that are 1-inch to 2-inches long.


Eggplants are a versatile vegetable that can be used in a variety of recipes. They can be roasted, grilled, or even used in a stew. When cutting an eggplant, it is important to first remove the stem. Then, cut the eggplant in half lengthwise. Finally, cut each half into thin slices.

Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that is typically made with breaded and fried slices of eggplant that are layered with tomato sauce and mozzarella cheese. It is then baked until the cheese is melted and bubbly. This dish can be made with a variety of different cheeses, but mozzarella is the most common.

Roasted Eggplant

Preheat oven to 400 degrees F (200 degrees C).

Slice eggplant in half lengthwise. Score the flesh of the eggplant with a knife, making sure not to cut through the skin. Rub garlic all over the flesh of the eggplant. Drizzle olive oil over eggplant, and season with salt and pepper. Place eggplant halves on a baking sheet, and roast in preheated oven for 25 minutes.

Serve immediately.

Eggplant Caponata

Eggplant Caponata is a delicious eggplant dish that can be served as an appetizer or main course. It is traditionally made with fried eggplant, but this baked version is lighter and just as flavorful. Serve Eggplant Caponata with crusty bread or crackers for a simple and tasty summertime meal.


1 large eggplant, cut into 1-inch cubes

1/4 cup olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped onion

3 cloves garlic, minced


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