1. Put the washed eggplant face upwards, and put a bamboo chopstick or other object on the edge of the eggplant to prevent it from being cut off by excessive force;

2. The kitchen knife and eggplant are cut at a 45-degree angle;

3. Turn the cut eggplant over 180 degrees to make the eggplant upside down;

4. Cut the kitchen knife and eggplant at a 60-degree angle.