When making jiaozi with eggplant stuffing, you usually blanch the eggplant first. Blanched eggplant can soften eggplant and make eggplant stuffing more tender and delicious. The specific blanching steps are as follows:

1. Prepare a large pot, add appropriate amount of water and bring to a boil.

2. Wash the eggplant and cut it into small pieces or strips.

3. Cook the eggplant in boiling water for about 2-3 minutes until the eggplant becomes soft and slightly discolored.

4. Take out the blanched eggplant and soak it in cold water for a while to stop the cooking process.

5. Take out the eggplant and dry the excess water with gauze or kitchen paper towels.

6. Make dumpling stuffing with blanched eggplant and other seasonings.

Note: The time and method of blanching eggplant can be adjusted according to personal taste and specific dumpling stuffing formula to obtain the best taste and flavor.