Julienne, trim the rounded size of each piece to create a rectangle. Cut each rectangle lengthwise into one eighth of an inch slices. Stack several of the slices together and cut lengthwise again creating thin batons. This is a julienne. To make it diced, stack the juliennes and cut across. To chop the onion, lay half of a peeled onion cut side down on the cutting board. Holding the knife parallel to the cutting board makes several horizontal slices without cutting through the root end of the onion. Next, cut the onion vertically making several slices through the onion layers. Finally, cut across the last vertical slices creating a chop. For the perfect dice, start by slicing an eggplant crosswise. Stack the rounds and slice, then rotate and cut again leaving you with diced eggplant. For the perfect mince, hold the knife parallel to the cutting board and make several horizontal slices without cutting all the way through. Next, cut the clove vertically making several slices through the clove layers. Finally, cut across the last vertical slices creating a mince. Go to holidaykitchen.

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