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August 25, 2012 | By Russ Parsons
The sheer variety of eggplants in the market can be a bit overwhelming, but there is good news: For the most part, eggplant tastes like eggplant. Only the degree of bitterness varies somewhat. The main difference among the varieties is texture. Eggplant can be firm, even slightly stringy, or it can be creamy. This can be hard to predict, although generally the familiar black globe eggplants are the most fibrous. How to choose: There are a lot of myths about eggplant and bitterness.
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FOOD
August 16, 2013
Total time: 1 hour, 10 minutes Servings: 4 to 6 1 red bell pepper 1 yellow bell pepper 1/2 cup olive oil plus 1/2 teaspoon, divided 2 tablespoons red wine vinegar 1/2 teaspoon minced garlic 1 tablespoon minced shallot Kosher salt, coarse black pepper 1 large globe eggplant, about 1 1/2 pounds 10 fresh basil leaves, torn Fleur de sel 1. Coat the peppers with one-half teaspoon of olive oil....
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NEWS
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 ...
FOOD
August 16, 2013 | Los Angeles Times Staff Writer
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.
FOOD
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...
NEWS
December 18, 2012
San Diego reader Don Skolnik wrote to our SoCal Garden Clinic to ask if eggplant can be grown as a perennial. This past summer, Skolnik said, he grew a Black Beauty eggplant bush in a 15-gallon container. "It grew to be 3 feet tall, and it produced lots of medium-size, delicious eggplants," he said. "What should I do with my eggplant bush during winter to prepare it for next season? Should I heavily prune it back to short and stubby stems? How should I water and fertilize it?
FOOD
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)
FOOD
September 2, 2011 | By David Karp, Special to the Los Angeles Times
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.
FOOD
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.
FOOD
August 16, 2013 | Los Angeles Times Staff Writer
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.
NEWS
June 8, 2013
Food editor Russ Parsons loves his anchovies : "Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. " Whether they star in a dish, or are just a team player, anchovies -- salted anchovies, in particular, provide great flavor. Just check out Russ' recipes below.
FOOD
June 8, 2013
  45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Cut into approximately half-inch crosswise pieces.
FOOD
May 25, 2013
  1 hour, 10 minutes. 6 servings 1 pound eggplant Salt 1/4 cup olive oil 1 cup diced onion 4 cloves garlic, sliced 1/4 teaspoon to 1½ teaspoons dried red pepper flakes 1 1/2 cups chopped tomatoes 3 tablespoons capers 1/2 cup white wine Slivered basil leaves 1 pound fusilli Ricotta salata 1. Cut the eggplant into one-half- to three-fourths-inch cubes and place them in a colander. Salt liberally and put a heavy bowl on top to press down.
NEWS
December 18, 2012
San Diego reader Don Skolnik wrote to our SoCal Garden Clinic to ask if eggplant can be grown as a perennial. This past summer, Skolnik said, he grew a Black Beauty eggplant bush in a 15-gallon container. "It grew to be 3 feet tall, and it produced lots of medium-size, delicious eggplants," he said. "What should I do with my eggplant bush during winter to prepare it for next season? Should I heavily prune it back to short and stubby stems? How should I water and fertilize it?
NEWS
August 25, 2012 | By Russ Parsons
The sheer variety of eggplants in the market can be a bit overwhelming, but there is good news: For the most part, eggplant tastes like eggplant. Only the degree of bitterness varies somewhat. The main difference among the varieties is texture. Eggplant can be firm, even slightly stringy, or it can be creamy. This can be hard to predict, although generally the familiar black globe eggplants are the most fibrous. How to choose: There are a lot of myths about eggplant and bitterness.
NEWS
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 ...
FOOD
July 11, 2007
Total time: About 1 hour, 45 minutes Servings: 4 Note: Adapted from "The Calcutta Kitchen" by Simon Parkes and Udit Sarkhel. Nigella seeds can be found at Indian markets. A karai is a very deep, circular pan used traditionally in Indian and Pakistani cooking and found at some Indian markets; a wok can be substituted. This dish is served with steamed rice. 14 ounces catfish, cut into 8 half-steaks 1/2 teaspoon salt, plus additional to taste 1 tablespoon turmeric, divided 1 teaspoon cumin seeds 1 teaspoon yellow mustard seeds 1-inch piece fresh ginger, peeled and coarsely chopped 2 medium onions, peeled and coarsely chopped 4 tablespoons canola oil 1/2 teaspoon onion seeds or nigella seeds 1 to 1 1/2 teaspoons red chile powder, to taste 1 tablespoon ground coriander 1 large wax potato, about 10 1/2 ounces, scrubbed and cut into 12 wedges 1 small head cauliflower, separated into small florets 1 medium eggplant, peeled and cut into 1-inch cubes 5 to 6 medium fresh green chiles, slit lengthwise 3 to 4 sprigs fresh cilantro, chopped 1. Rub the fish with one-half teaspoon of salt and 1 teaspoon turmeric.
FOOD
July 1, 2009
Total time: 1 hour, plus cooling time for the sauce Servings: 6 Note: This can be served for lunch or as an appetizer. The noodles take less than 3 minutes to cook, so have all the condiments ready to go before you cook the noodles. If you want more condiments, you can add shredded chicken and other julienned vegetables suggested in the recipe for iced somen with chicken and vegetables. Bonito flakes (dried tuna flakes), myoga root, shiso leaves, pickled plums, shichimi and sansho pepper, wasabi paste, somen noodles and kizami nori can be found at Japanese markets.
NEWS
August 17, 2012 | By Noelle Carter
This popular French dish incorporates some of the best produce summer has to offer in a simple, yet bright and colorful medley of flavors. Eggplant, tomatoes, bell peppers and zucchini are combined with onion, garlic, herbs and a touch of balsamic vinegar in a robust dish that can be served as a main course (with rice or pasta, or toasted crostini) or as a side or appetizer. Serve the ratatouille warm, or make it ahead of time and serve it cold or at room temperature. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
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