Instructions

1. Position the mandoline on a flat surface. Place a shallow food-storage container or a paper towel under the mandoline to catch the food after slicing. Mix together 1 qt. of cold water and 1 tsp. of lemon juice in a separate food-storage container.

2. Select the appropriate blade for the cut. For instance, if you wish to cut the eggplant in strips, attach the julienne blade. The straight blade used for slicing stays attached to the mandoline except for cleaning, but other blades, such as the julienne and the 1/4-thick “French fry” blade, are interchangeable and fit in a groove under the mandoline.

3. Adjust the mandoline blade as needed for the desired cut. For instance, if you wish to cut the eggplant in 1/2-inch slices, as used for eggplant Parmesan, adjust the dial to the 1/2-inch marker.

4. Wash eggplant and allow it to air dry. Cut the eggplant in half lengthwise or crosswise with a chef’s knife. This provides a base to help stabilize the eggplant on the mandolin.

5. Position the eggplant cut-side down on the mandoline. Insert the small raised knobs of the hand guard -- used to hold the vegetables securely -- in the eggplant. Hold the eggplant by the hand guard and use your other hand to grasp the mandoline handle to provide stability. Make full passes over the mandoline blade with the eggplant, using a back-and-forth motion.

6. Remove the eggplant pieces from the food-storage container, catching them and placing them in the food-storage container with the acidulated water to prevent oxidation. If using a paper towel, remove the sliced eggplant and transfer it to the food-storage container full of acidulated water to prevent browning.