Learn how to cut eggplant with this quick and easy guide! Whether you’re making eggplant parmesan, charring it on the grill, or mixing up some baba ganoush, these simple techniques will help get you started.
Slice and Peel: If eggplant is large, you may consider peeling the skin off, which can be bitter in larger eggplants. Cut the stem and small piece of the bottom off.
Cut (choose 1 method)
Slice Method: Continue slicing the eggplant into rounds as thick or as thin as you’d like. Keep a firm hold on the eggplant while slicing and make sure your fingers are a safe distance away from the knife.
Cube Method: Stand the eggplant up vertically on your cutting board. While firmly grasping one side of the eggplant with your non-dominant hand, slice it lengthwise. Lay the slices down on your cutting board, then cut into even strips. Rotate the slices 90°, then cut them into cubes of your desired size.
Score Method: Cut the whole eggplant in half lengthwise. With the cut side facing up, lightly slice on a diagonal all the way along the eggplant. Slice in a diagonal direction the other way as well, making sure to only go about 1/8-inch deep. Depending on the size, either grasp the eggplant in the palm of your non-dominant hand or steady it on your cutting board (be very careful if cutting it in the palm of your hand).