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Step 1
Lay the eggplant on its side on a cutting board. Slice off the end and the stem.
Step 2
Slice the eggplant crosswise into 1-inch-thick rounds (or the desired thickness for your recipe).
Step 3
Lay the eggplant on its side on a cutting board. Slice off the end and the stem.
Step 4
Slice the eggplant lengthwise (or at a diagonal) into 1-inch-thick ovals to create large, flat pieces, perfect for layering in casseroles.
Step 5
Lay the eggplant on its side on a cutting board. Slice off the end and the stem.
Step 6
Slice lengthwise, then lay each flat piece down on the cutting board and slice lengthwise again to create long, thin strips. Then, slice the strips horizontally to make small cubes.