August 17, 2012
Total time: 1 hour Servings: 6 to 8 as an appetizer (makes about 2 1/2 to 3 dozen) 1 medium eggplant, about 1 pound 1 medium slender zucchini 1 small red bell pepper, finely diced 3 cloves garlic, minced 3/4 cup freshly grated pecorino Romano 1/3 cup pine nuts 2 tablespoons chopped fresh thyme 1 cup panko crumbs Salt and freshly ground black pepper to taste 1 large egg, lightly beaten Flour for coating ...
August 17, 2012
Total time: About 1 hour and 10 minutes Servings: 6 Note: Adapted from "Bocuse in your Kitchen" by Paul Bocuse. Instead of making layers as described below, you can simply make parallel lines of overlapping vegetables, as shown in the photo; you can bake them in individual baking dishes rather than one large one. 4 medium zucchini, weighing about 1 1/2 pounds 2 small eggplants or 1 large one, weighing about 1 1/4 pounds 1 1/4 pounds...
April 14, 2011
Walnut- and herb-stuffed eggplant rolls Total time: 1 hour Servings: Makes 18 rolls Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 2 to 3 eggplants (about 3¾ pounds) Salt, pepper 1/2 cup vegetable oil 1 1/2 cups walnut halves (about 1 pound) 2 garlic cloves, minced (1 tablespoon)
September 2, 2011 |
Long before the Wilshire Center farmers market officially opens at 11 a.m. on Fridays, customers throng the Kensee Farms stand to buy a very fresh and diverse array of Asian vegetables and greens. Chongshoua C. Lee, a Hmong grower who farms in Selma and Clovis with his wife, Vang Kensee, offers pristine okra, purple Chinese eggplant, long beans, yard-long snake gourds, both smooth and spiky bitter melons, round Indian and Thai eggplants in many hues, malabar spinach and ferociously hot Thai bird chiles.
August 29, 2001
Re: "Smashing Eggplants" (Aug. 22). This happened to me, too! As a middle-aged housewife transformed to working woman, I missed some of those fun, creative cooking sessions. So one three-day holiday I decided to cook up a storm. I put the eggplant in the oven to roast while I started a different dish. After an hour I peeked in and that eggplant looked as firm as a football. Startled, I reached in and touched it. There was an eggplant explosion. I not only had a dirty oven, there was eggplant spattered on the cabinets across from the oven.
August 16, 2013 |
Total time: 1 hour, 30 minutes Servings: 6 Note: Silky stuffed eggplant is a wonderfully satisfying dish for casual late summer and early fall entertaining. It can be made in advance and reheated just before serving. 3 (about 1 pound each) round dark purple eggplants 2 medium onions 1/4cup plus 1 tablespoon olive oil 2 tablespoons minced garlic 2 ( 1/2-pound) lamb shoulder chops, or 3/4 pound lamb stew meat 3 1/3cups crushed tomatoes 1/4cup toasted pine nuts 1/2cup chopped parsley 1 ounce Pecorino Romano cheese, grated 1. Heat the oven to 400 degrees.