5.0 from 135 votes
How to Cut Eggplant
Follow this step-by-step method for how to cut eggplant three different ways for stews, bakes and soups. Learn easy practical knife skills!
Prep Time
5 mins
Total Time
5 mins
Servings: 1 serving
Calories: 115 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 eggplant
Instructions
- Remove the top and about ¼” of the bottom of the eggplant. You can leave the peel on or remove it using a sharp paring knife or peeler.
- Then cut into desired shape
- Slices: Stand the eggplant up vertically and make ½” vertical slices.
- Rounds: Lay the eggplant on its side and make ½” slices across the eggplant
- Cubes: Stand the eggplant up vertically and make ½” vertical slices. Then slice each slice into sticks. And finally, cut the sticks into desired cub size.
Cup of Yum
Notes
- Storage: Store the eggplant in an airtight container in the fridge for up to one week. Brush them with lemon juice to slow down the browning process.
- Freezing: Raw cut eggplant needs to be blanched before freezing it. It will keep well for up to 6 months and should be fully thawed before cooking it.
- Photo Credit: Erin Jensen
Nutrition Information
Calories
115kcal
(6%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
9mg
(0%)
Potassium
1049mg
(30%)
Fiber
14g
(56%)
Sugar
16g
(32%)
Vitamin A
105IU
(2%)
Vitamin C
10mg
(11%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 115
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 1049mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 16g | 32% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.