Learning how to cut an eggplant is easy to do. Besides peeling, slicing or cutting the eggplant into chunks to prepare for cooking, some varieties should have some of the moisture removed by salting or purging. Salting, also referred to as purging, was also used in the past to remove some of the bitterness from the larger varieties but now the eggplants have been bred so that they are not as bitter. The more common variety, the American eggplant, should have the skin removed because it is too tough to eat and it may be bitter tasting. If cooking whole, the skin can be removed after cooking.
The flesh of the eggplant browns quickly when exposed to air so once it is cut it should be treated with lemon juice to help minimize browning. For some recipes this won't be necessary because many times browning is part of the cooking process so it doesn't really matter that the eggplant turns brown when cut. But if the browning is not desired, brush with lemon juice as soon as it is cut. Described below are some methods used when preparing eggplant.
Cutting Eggplant Chunks or Cubes
Cutting Eggplant into Slices
Salting (Purging) the Eggplant
Salting the eggplant will remove some of the moisture and decrease the amount of oil that will be absorbed. The salt draws out the moisture in the eggplant, causing the air pockets in the flesh to collapse, preventing the flesh from absorbing took much oil when cooking. If the variety of eggplant being used has any bitterness to its flavor, salting will help reduce that also.