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...
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.
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 ...
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.
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)
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.