Eggplant is a commonly used vegetable in almost all the cuisines around the world, it can be cooked with or without skin, in many different ways depending upon the region, as in Asian countries eggplant is usually stuffed, roasted, pickled, or combined with other vegetables, whereas in western cuisines it can be baked, breaded, or grilled. To eliminate the bitterness, it is marinated and tenderized in salt in various cuisines.

With their beautiful dark purple skin, eggplants provide a distinctive splash of color to any meal.

How To Cut Eggplant?

Cutting an eggplant has endless possibilities, depending upon the demand of the recipe you are trying. You can chop it, dice it in small and big cubes, cut it in fine slices vertically or horizontally, and more. Here are the few most popular in-depth techniques of cutting an eggplant.

Before you move on to cutting the eggplant in any of your preferred shape, first wash the eggplant and place it on a cutting board and slice off its top stem and its bottom. You can peel off its skin if you prefer it, but it’s completely unnecessary.

1.     Diced cubes

Cut the eggplant in half lengthwise and then dice them by flipping the flat side towards the cutting board. This way will give you a more secure way to dice an eggplant.

Working with each half at a time, cut half-inch slices of the eggplant before slicing it further into cubes, now place all the slices back together and cut them into cubes or your preferred size.

2.      Medallion Slices

To cut the eggplant in round medallion slices repeat the first step that was discussed while dicing, then simply start cutting the eggplant in round slices, the width of the slice depends upon the demand by your recipe.

3.      Planks

After removing the top and bottom of eggplant, place the eggplant in an upright position and start slicing it from top to end. To have perfect planks start cutting them from the edge, this method will provide you a firm hold till the end.

4.      Strips

Chop off the top stem part and the bottom part of an eggplant, slice it into half lengthwise. Working with each half at a time, start cutting it into lengthwise thick strips.


  • Eggplant consists of a firm and shiny skin so make sure to handle the knife properly to avoid any accidents .
  • The better way to slice or dice any round surface vegetable is to flip their flat side towards the cutting board, so that it could be easily diced without slipping.
  • Before cutting the eggplant, prepare a big bowl of water near your cutting board and put the slices of eggplant in it as soon as you slice them to prevent browning of its white part.
  • Browning of eggplant can also be done by marinating them in lime juice, but this method will require a thorough wash before putting these slices in the actual recipe.
  • Eggplant is available throughout the year, still if you want to buy fine eggplants, check them as they must be spotless, firm and shiny,  any kind of pigmentation and bruises indicates the vegetable is aged and would have compromised  taste.
  • Always store eggplants in a cool and dry environment, wrapped in plastic sheets.
  • Consume the eggplant dish in 2 to 3 days of preparation as it will turn mushy as the time passes.

Must-Try Recipes

Include these recipes in your list and ensure a healthy meal every time for your family. Be happy and satisfied while cooking, so that your dish not only satisfies your family’s appetite but assures you of their healthy body.


Uncooked eggplant is 6% carbohydrates, 1% protein, and  92% water. It’s a very healthy vegetable to add to your daily diet, as it contains 0% fats. It provides a small number of nutritions, with only a moderate amount of manganese that’s up to 11%.

I hope this guide helps you attain the information you were seeking to prepare a perfect and delicious eggplant recipe. By following these simple steps you can easily get the required cuts and slices for your recipe.