There are a number of ways to cut eggplant. Here are three of the most useful techniques.
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 adjustments to the procedure here if you're using a smaller or narrower varietal.
The thing about eggplant is that it has a unique skin. It can be 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. As you move on to the next steps, remember that eggplant shrinks a lot as it cooks.
Probably the simplest and most common technique. This is the technique you would use for eggplant parmesan.
Divide into wedges and chop into chunks. This technique is ideal for stews, sauces or other applications where uniformity of size and shape is not a priority.
Divide neatly into equal cubes. this one is ideal for a caponata or any dish that would benefit from nice, uniform cubes.