how do I cut an aubergine?

Answer 1

Depends on what your making with it!
for frying slice them in rounds or strips about 1/4 inch thick, same if your doing a Parmesan dish.
for stuffing cut them like a canoe, ti add to soups or ratatouille (sure I spelled that one wrong) cube them. it brings the flavor out if you soak them in iced salt water, and dry well before using.

Answer 2

It really depends on what you're cooking. The aubergine or eggplant can range in colors from egg white to dark purple, almost black and can be cut into sections, slices, cubed, and minced. Some of the recipes I found for eggplant called for the flesh to be salted for some period of time and then rinsed. Some of the recipes said that the salt would remove the bitterness; others said that it would reduce the water content; most recipes gave no reason. I’ve not noticed a significant difference in flavor when eggplant has been salted versus when it hasn’t, but because the raw eggplant has a spongy texture made up of cells containing water surrounded by intercellular air pockets, salt will cause some of the cellular water near the surface to be released. The air pockets will absorb liquids, such as cooking oils, initially during cooking. When the eggplant is further heated, the structure collapses and the retained liquid, whether oil or water, is released and the texture turns to mush.Eggplant will oxidize somewhat quickly after it is cut because of an enzyme called polyphenoloxidase. This enzymatic browning can be delayed by chilling the eggplant to below 4 °C or by blanching the cut pieces in boiling water.
Here is a recipe for fried aubergine:

aubergines frites

350 gramseggplant slices, each about 1-cm thick
fine salt
olive oil
all-purpose flour
1egg, beaten


1.Sprinkle the eggplant slices liberally with salt on both sides and set aside for 30 minutes.
2.Rinse the eggplant slices in cold water and pat dry with absorbent paper.
3.Preheat the oven to 75 °C.
4.Heat enough olive oil in a large frying pan over medium heat to fill the pan to a depth of about 2 mm. When the oil is hot, dust the slices thoroughly with flour. Shake off any excess. Dip the slices in the beaten egg and shake off any excess. Fry the slices in a single layer until lightly brown on each side. Drain the slices on absorbent paper in the oven.
5.Salt the slices lightly and arrange on individual serving plates.

Baked Aubergine

6 slices, cut from a largeeggplant, 1-cm thick
olive oil
ground cumin


1.Preheat the oven to 210 °C.
2.Lightly brush the eggplant slices with oil and arrange in a single layer on a baking sheet. Bake the slices until tender and starting to brown, about 10 minutes per side.
3.Sprinkle the eggplant slices with cumin and arrange on individual, heated serving plates.

Answer 3

You can slice it, dice it, cut in anyway you like...
it's always good to get some of the juice out of the aubergine before cooking, so you don't end up with a waterey meal.
You can do this by placing the sliced or diced aubergine in a colander, sprinkling each layer with salt as you put it in, then place a plate on top of the pile of aubergine and put something weighty on top of that to force the juices out, let it stand for atleast 15 mins like this.
Hope this helps ;-)

Answer 4

Aubergine also known as Eggplant.

cup rice
1 large eggplant (aubergine)
salt
2 large potatoes
14 ounce can tomatoes
4 garlic cloves, chopped
1 onion, chopped
1 pinch pepper
1 cup olive oil
2 tablespoons ghee
2 tablespoons flour
2-1/2 cups soya milk
1 pinch nutmeg
salt and pepper
1 tablespoon allspice

Wash rice and soak for 30 minutes.

Slice eggplant very thinly (long ways)and soak in slightly salted water. Do this first so you can leave them to soak while you are preping everything else.

Peel and cut potatoes into rounds.

Put rice in a pan with the tomatoes, garlic, onion, salt and pepper. Add 2 cups water and allow to simmer gently until the water has been absorbed.

Dry the eggplants dip in flour (both sides) and fry in the olive oil until they just begin to turn golden. Put aside.

Fry the potatoes in the same way.

Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper and nutmeg. Simmer gently for 1 minute. Set aside.

Grease a casserole dish. Put in a layer of potatoes, followed by eggplant and finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes.

Answer 5

Cut away the stem. You can opt to peel it, cut away the outside skin - or not. Or you can run the tines of a fork lengthwise for a striped effect. Depending on the recipe, you can either cut it horizontally in slices, or vertically to fill with a stuffing (ricotta etc.) and roll up.

Answer 6

Length way. In one centemeter thick slices. Pour salt on it, so that all the water can come out. It won't taste salty

Answer 7

top and tail it then cut it into quarters then chop

Answer 8

Depends on what you intend doing with it?

Answer 9

kathy k said it all and she spelled ratatouille the right way too

Answer 10

With a knife