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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
The Cartoon Kitchen: Twice-Squeezed Eggplant
About This Recipe
Ingredients
- 1 Japanese eggplant, sliced very thinly lengthwise
- Salt
- Olive oil
- 1 clove garlic, minced
- 1 tomato, cut into wedges
- Oregano
Procedures
-
1
Heavily salt the eggplant; let sit on paper towels at least 30 minutes. Squeeze out liquid; rinse well.
-
2
Sauté eggplant in olive oil until tender. Drain on paper towels. Squeeze again to extract oil.
-
3
In same pan, briefly sauté garlic. Add tomato wedges and a couple pinches oregano. Cook until tomatoes are soft; add eggplant and reheat.
