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The LUX / EROS blog is a journal inspired by the California lifestyle curated by Desanka.

LUX / FOOD >> Hilary Perez does eggplant

Desanka Fasiska



Grilled Eggplant Napolean

A wonderful side dish for chicken, beef or even fish. This utilizes all those end of summer veggies tucked in your fridge with nowhere to go. It is healthy, delicious and beautiful to the eye.

Slice all the vegetables into thin slices. Preheat grill pan on medium high heat and broiler to medium/normal heat. Season all vegetables with sea salt, pepper, dried thyme and olive oil.  Grill all veggies except tomatoes for 1-2 minutes a side until brown and caramelized. Broil tomatoes until brown & roasted. Arrange vegetables in layers on platter. Sprinkle with grated parmesan, toasted breadcrumbs, basil and a drizzle of good olive oil. Enjoy!
  • 1 eggplant

  • 1 zucchini

  • 1 yellow squash

  • 1/2 red onion

  • 1 yellow or red bell pepper

  • 3 roma tomatoes

  • 1/4 cup freshly grated parmesan

  • 1/4 cup toasted breadcrumbs

  • 1/2 tsp dried thyme

  • A few leaves of basil

  • 2 tbs olive oil, more for drizzle after

  • Sea salt & Pepper



Roasted Eggplant & Walnut Dip

This is a great end of summer dip or spread for vegetable sandwiches. It is easy to prepare and full of flavor without a lot of fat other than olive oil. I can't help but lick the spoon after its made, it is that good!

Preheat oven to 425 degrees. Cut eggplants in half, longways, and rub with olive oil and season with sea salt and pepper. Roast eggplants flesh side down for about 30 minutes or until you touch skin and it feels as though flesh is soft. Let cool. Scoop eggplant into a food processor and add all other ingredients as well. Puree until smooth. Serve with fresh crudite, toasted pita or tortilla chips. Enjoy!
  • 1 lrg or 2 med eggplants

  • 1/2 cup toasted walnuts

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1/4 cup olive oil

  • 1 tbs balsamic vinegar

  • 1/2 lemon

  • 2 cloves garlic

  • 1 tsp chopped parsley

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