Just a quick and straightforward way to chop eggplant. Ideal for stews, sauces or other applications where uniformity of size and shape is not a priority.
What you will need
Eggplant(Nutritional facts 24 calories, 0.18 g fat, 5.88 g carbohydrates, 0.98 g protein, undefined mg cholesterol, 2 mg sodium)
How to cook
Slice off the stem tip and discard. The eggplant in the video is Italian eggplant, which is generally the largest common varietal. You will need to make some slight adjustments to the following procedures if you're using a smaller or narrower varietal.
The thing about eggplant is that it has a unique skin, almost like plastic. Once it's cooked, it softens up a little but I sometimes like to remove a few strips of skin to make it less apparent. Remove 4 strips, evenly spaced down the length of the eggplant.
Slice down the center to divide eggplant in half lengthwise like a big hot dog bun.
Tilt halves and slice off from the center outward at an angle to cut long wedges.
Gather the wedges and dice them into chunks.