Diced eggplant is a tasty and healthy ingredient for many summer dishes. It’s delicious just roasted and tossed with tomatoes, but you can also use it in things like caponata, ratatouille, soups and even appetizers.
To prepare for the influx of eggplant this summer, use this step-by-step infographic showing how to dice eggplant. I find that 7-5/8" Petite Chef knife, or a knife of similar size, works great. As with many knife skills, it’s not hard to do, but there are a few things to know to make it easier and safer to do.
When slicing and dicing eggplant or any fruit or vegetable, always try to bring what you’re cutting to a flat surface. For example when working with eggplant, after you slice it lengthwise, set it on its flat side to continue cutting.
Low in calories and high in fiber, eggplant is a great addition to your weekday menu. It’s one of those foods that took me a while to warm up to, but, when it’s cooked properly, it’s absolutely delicious.
How to Dice Eggplant
- Use a 7-5/8" Petite Chef knife to trim off the ends.
- Cut the eggplant in half lengthwise and lay the halves flat on the cutting board to halve lengthwise again, creating quarters.
- Lay the quarters flat on the cutting board and cut them into strips.
- Cut the strips crosswise to dice.