How to Trim Eggplants

Slice eggplant before trimming to make the eggplant more manageable.

Trimming eggplant before baking, steaming frying or grilling it can make the difference between a rubbery and a spongy consistency. Eggplant varieties include dark purple, black or white skin that surrounds a soft, seedy flesh. The skin is edible; however, the tough texture of it can change the evenness of a dish, if not cooked down enough. Peel the outer skin to prepare dish such as eggplant caponata, roasted eggplant dip and eggplant-topped pizza.

Things You'll Need

• Paper towels
• Water
• Chef's knife
• Cutting board
• Vegetable peeler or paring knife (optional)
• Salt
• Colander

Instructions

1. Wet a paper towel with water. Wipe the eggplant with the paper towel to remove dirt and any chemicals. Pat the eggplant dry with a clean towel.

2. Remove both ends of the eggplant with a chef’s knife. Stand the eggplant up vertically on a cutting board and trim off the skin, moving the chef’s knife in a downward motion. Another option is to cut the eggplant into 1/2-inch thick rounds and peel the skin off each round in a circular motion with a vegetable peeler or paring knife.

3. Cut the eggplant into vertical slices or cubes or cut the rounds in half, if desired. Sprinkle salt on top of the slices or rounds. Put the slices on a colander and allow the salt to absorb for 1/2 hour. This process drains moisture from the eggplant and reduces the bitter flavor of the flesh. Wipe the salt off with a paper towel and wring remaining water from the eggplant. Prepare the eggplant, as desired.

References

• Vegetarian in Paradise; Eggplant (Aubergine) at a Glance; Zel Allen, et al.
• Recipe Tips: How to Cut and Eggplant