Eggplant (diced)
Eggplant, also known as aubergine, is a glossy purple (or occasionally white or striped) vegetable with a spongy flesh that absorbs oil and flavours readily during cooking. It is roasted, grilled, fried, or stewed, becoming soft and creamy once cooked, and is a key ingredient in dishes like baba ganoush, ratatouille, and moussaka. Salting slices before cooking can help draw out excess moisture and any bitterness.
Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 90.0 g |
| US cup (240ml) | 86.4 g |
| EU cup (250ml) | 90.0 g |
| AU tablespoon (20ml) | 7.2 g |
| US tablespoon (14.8ml) | 5.3 g |
| Teaspoon (5ml) | 1.8 g |