Dicing aubergines is a great way for kids to practise neat knife skills. They can be grilled, sautéed or fried and used in an accompaniment of ratatouille or part of the whole dish as with Mark Dodson's veggie and cream cheese roll over.
Method
1
Cut off the green stalk with a sharp knife and discard
2
Cut the aubergine into rounds of even thickness
3
Stack the round into small piles and hold the aubergine firmly. Cut across each round to make strips
4
Turn and then cut across the strips in the opposite direction to make small squares
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