How do you clean and cup up eggplant?

Cleaning and cupping up an eggplant involves removing its skin and cutting it into even-sized pieces. Here's a step-by-step guide:

Cleaning:

1. Wash the Eggplant: Rinse the eggplant under cool running water to remove any dirt or debris.

Cupping:

1. Cut Off the Stem: Use a sharp knife to remove the stem end of the eggplant.

2. Slice the Eggplant in Half Lengthwise: Cut the eggplant in half from top to bottom, creating two long halves.

3. Score the Eggplant: Use a sharp knife to make shallow cuts in a crisscross pattern on the flesh of each eggplant half. This helps the eggplant absorb marinade or oil during cooking.

4. Scoop Out the Flesh: Using a spoon, carefully scoop out the flesh of the eggplant, leaving the skin intact. The eggplant flesh should come out in large pieces.

5. Chop the Flesh: Place the scooped-out eggplant flesh on a cutting board and chop it into cubes, slices, or desired shapes.

6. Soak the Eggplant (optional): To reduce bitterness, you can soak the eggplant pieces in salted water for about 30 minutes. Rinse them thoroughly before proceeding with cooking.

The cupped-up eggplant pieces are now ready to be cooked or used in your desired recipe.