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


  • 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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