Eggplant is a healthy and versatile vegetable that can be used in a variety of recipes. But, before you can cut it into your favorite shapes, you need to know how to do it correctly.
The first thing you need to do is clean your eggplant before you start cutting it. You can wash it with a gentle spray of fruit or vegetable wash and then wipe it dry with a paper towel.
Peeling
Eggplants are a staple in many Mediterranean dishes because they have a mild taste and soft insides. However, they can be a bit bitter due to the thick skin that often surrounds the vegetable’s insides.
In order to minimize the bitterness, you can remove the skin of your eggplant before cutting it. You can do this by peeling the eggplant with a vegetable peeler or using a knife.
Then, cut the eggplant into slices or cubes. Unless the recipe calls for very thin slices, you’ll want to make them at least half an inch thick to prevent the eggplant from drying out too much.
Another way to cut eggplant into cubes is to stack a couple planks together. Once you’ve done this, slice across each stick to create cubes. This is an excellent way to get large quantities of cubed eggplant.
Slicing
Eggplant is a delicious vegetable that can be used in an array of recipes. It has a spongy flesh that absorbs any flavors it comes in contact with.
To cut eggplant into cubes, start by cutting the fruit lengthwise into slices that are 1/2 inch thick. This is a perfect size for grilled vegetable sandwiches or base layers in dishes like ratatouille.
Once you have the slices, crisscross them together in a row until you have several diced pieces. They’re perfect for stir-fry or any other recipe that calls for cubes.
If you want to minimize browning, brush the eggplant slices with lemon juice before preparing them. This will also help reduce any bitterness that may be present in the fruit.
Salting the eggplant before cooking is also a popular method of reducing its bitterness and oil absorption. The salt draws out the moisture in the eggplant, causing air pockets in the flesh to collapse, preventing the fruit from absorbing more than needed when it’s cooked.
Sticks
Eggplant is a versatile vegetable that can be used in a variety of dishes. Its spongy, absorbent flesh is easy to slice when raw, and it can change flavors when cooked.
The best eggplants are small to medium in size, with thin skin and tender flesh. They’re often more flavorful and less bitter than larger or older eggplants, and they also tend to have fewer seeds.
When preparing an eggplant for cooking, the first step is to trim it. This removes the green stem and base, making it easier to work with.
Next, you’ll need a sharp knife. We recommend a chef’s knife, santoku or serrated knife for this task.
Eggplant sticks can be prepared in many ways, including frying and roasting. They work well in crunchy veggie fries, tempura, and Chinese stir-fries.
Cubes
The most versatile way to cut eggplant is into cubes, which are excellent for a variety of recipes. They cook and soften quickly, absorb the flavors of the dish, and are a great addition to stir-frys and stews.
To cut eggplant into cubes, begin by cutting the entire eggplant in half lengthwise. Flipping the flat side of each half onto your cutting board will help stabilize it as you continue to cut it into cubes.
After you have cut the eggplant into halves, stand each flat end up on your cutting board and carefully slice down to remove a layer of skin from one side of each half. Repeat this process for the other half of each eggplant.
The sliced eggplant is now ready for planking. Once you have a stack of planks, pile them up, making sure they are of similar sizes. Then, slicing them width-wise every 1/2 inch creates sticks and cubes. The planks are perfect for oven-roasting, as well as a wide range of Italian dishes such as lasagna and eggplant parmesans.