You can use this technique to dice an eggplant into cubes for any number of recipes, including soups and sauces. Dicing an eggplant is an easy process, but to dice your eggplant properly, you need to have a sharp knife and a cutting board on hand.
Rinse your eggplant under running water.
You want to remove any dirt and grime that got on the eggplant in its long trip from the fields to your kitchen.
Cut off and discard the stem, and cut the eggplant body in half.
Cut the eggplant on a cutting board.
Slice an eggplant half lengthwise, parallel to the cutting board.
Make sure your knife is sharp!
Cut the sliced eggplant half into lengthwise strips, perpendicular to the cutting board.
Hold the slices together with your free hand to keep your strip sizes uniform.
Cut the eggplant strips at a 90-degree angle.
Cut the other half in the same way, and you’ve diced your eggplant!