The Cartoon Kitchen: Twice-Squeezed Eggplant

The Cartoon Kitchen: Twice-Squeezed Eggplant

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on eggplant. —Ed Levine


  • 1 Japanese eggplant, sliced very thinly lengthwise
  • Salt
  • Olive oil
  • 1 clove garlic, minced
  • 1 tomato, cut into wedges
  • Oregano


  1. 1.

    Heavily salt the eggplant; let sit on paper towels at least 30 minutes. Squeeze out liquid; rinse well.

  2. 2.

    Sauté eggplant in olive oil until tender. Drain on paper towels. Squeeze again to extract oil.

  3. 3.

    In same pan, briefly sauté garlic. Add tomato wedges and a couple pinches oregano. Cook until tomatoes are soft; add eggplant and reheat.

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