For the eggplant: cut the eggplant into 2 pieces similar in size to the photos. Then using a sharp pairing knife (which is a knife with a short blade), place the eggplant on a cutting board sideways with your hand on top. Using your dominant hand, start coring around the inside of the eggplant, going around and around and slowly inserting the knife in deeper as you go around. Do this until you reach the other side or until you can use your fingers to scoop out the flesh. If you don't get it all out, keep using your knife to cut away the flesh. You can also insert your knife from the other side to help loosen the flesh further. Refer to recipe video for detailed method.
For the zucchini: start by scraping away the skin using a sharp knife, then trim the ends. Cut the zucchini into 3 pieces then core using the same method as the eggplant
For the pepper: carefully cut around the stem and remove it, then using your fingers, remove the inner seeds and any white parts. You can use a small knife to get in there and loosen them
For the onion: first peel the onion, then dig around the end where the root was and carve it out slightly (this helps separate the layers). Make a long cut lengthwise all the way to the centre - do not cut past the centre. Then microwave the onions for 1 minute to soften the layers slightly (you can also boil for a minute). Wait for it to cool, then use your fingers to carefully dislodge the layers and pop them out
For the swiss chard: before stuffing, wash the leaves well and then submerge in a bowl of boiling water for 3 seconds. Remove them and place them on a tray. This helps wilt the leaves and makes them more pliable for stuffing. Then, cut the thick stems off the leaves, and cut the leaf into 2 or 3 pieces, depending on the size.
For the grape leaves: grape leaves come in jars submerged in water (I don't recommend using the frozen ones). Generally the leaves are salted, so before using them, soak them in water for at least an hour to get rid of excess salt, then wash them a few times and drain. You can squeeze them carefully to get rid of excess water.