How to Cut Eggplant: A Step-by-Step Guide

Eggplant is the chameleon of your produce haul. The endlessly versatile, richly hued fruit (yes, eggplant is technically a fruit) makes for a mild, easily cooked base equally at home in a lasagna or grilled kebab. Whether you’re using eggplant as a hearty meat alternative, the base of a baba ghanoush or as the star of your favorite moussaka recipe, it’s a building-block ingredient that supports and enhances the flavors of whatever you’re cooking. The first step to a stellar eggplant dish is, well, learning how to cut eggplant correctly! We have the step-by-step instructions to perfectly prep the produce for all of your recipe needs. 

1. Select the eggplant: There are a wide variety of eggplants, each with their own specialized color, texture, and use. Take a look at your recipe and our visual guide to different eggplants to select the one that will suit your needs best. 
2. Gather your materials: Grab a large chef’s knife and cutting board. 
3. Wash and dry the eggplant: Run the eggplant under cold water and dry with a paper towel. 
4. Remove the ends: Slice the ends of the eggplant off at the stem and the bottom of the eggplant to form a flat surface on each side. 

• Lay the eggplant on its side on a cutting board. Slice off the end and the stem.
• Slice the eggplant crosswise into 1-inch-thick rounds (or the desired thickness for your recipe).

• Lay the eggplant on its side on a cutting board. Slice off the end and the stem.
• Slice the eggplant lengthwise (or on a diagonal) 1-inch-thick (or the desired thickness for your recipe) to create large, flat pieces, perfect for layering in casseroles.

• Lay the eggplant on its side on a cutting board. Slice off the end and the stem.
• Slice lengthwise, then lay each flat piece down on the cutting board and slice lengthwise again to create long, thin strips.
• Then, slice the strips horizontally to make small cubes.

It depends. On most occasions, you do not have to remove the skin from an eggplant. Eggplant skin is edible and can make for a pleasing textural addition to many fried or satuéed dishes. That said, some recipes call for peeled eggplant and some people prefer it without the skin. Check your recipe instructions before peeling eggplant. 

Eggplant seeds are safe to eat, but vary in flavor. Younger eggplants tend to have fewer, lighter, and more neutral-tasting seeds, while more mature fruits can have darker seeds with a bitter taste. If you’d like to remove the seeds, gently do so by scooping them from your eggplant pieces using a spoon. 

• Always cook eggplant: The FDA does not recommend consuming raw eggplant. 
• Consider dehydrating eggplant before cooking: Lightly salting the sliced eggplant and letting it dry out can reduce bitterness and allow the fruit to take on the flavors of other ingredients better. To do so, place the eggplant slices in a colander and sprinkle with salt. Let the mixture sit for 30 minutes and remove the eggplant slices. Pat dry with paper towels. 
• Use enough, but not too much oil: Eggplants quickly soak up the fat they’re cooked in. Pay close attention to your recipe to ensure that you are using enough of the cooking fat required, but not more — or you’ll risk greasy, unappetizing eggplant. 
• Don’t overcrowd the eggplant when cooking: If your recipe requires sautéeing the eggplant, make sure to leave enough room in the pan to get a perfect caramelization on each piece. 

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