contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Journal

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

GRILLED EGGPLANT NAPOLEAN

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 WALNT DIP

ROASTED EGGPLANT WALNT DIP

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

Participant Agreement and Acknowledgment of Risk Waiver and Release of Liability

In consideration of LUX / EROS, a California corporation, furnishing services to enable me to participate in one of its activities, I agree as follows: I fully understand and acknowledge that (a) culinary dinners and workshop activities have inherent risks, dangers and hazards, including but not limited to,those resulting from preparing and eating food and working with tools and appliances; (b) my participation in such activities is solely at my own risk and may result in death, injury, damages or illness; (c) these risks and dangers may be caused by the acts or negligence of the owners, employees, officers or agents of LUX / EROS, the acts or negligence of the participants, the acts or negligence of others, accidents, the forces of nature or other causes; (d) LUX / EROS activities cannot and will not accommodate for any disclosed or undisclosed food allergies I may have whether known or unknown; and (e) by my participation in these activities, I hereby assume all risks and dangersarising from my participation in the activity, including without limitation, cuts, burns, food poisoning, slipping and falling, any other personal injury, whether caused in whole or in part by the negligence or other conduct of the owners, employees, officers or agents of LUX / EROS, or by any other person. I declare that I am physically and mentally capable of participating in such activities. I acknowledge that it is the recommendation of LUX / EROS that I obtain general medical/health insurance if I am not already covered. I understand that it is my responsibility to notify the appropriate person at the event of emergency medical information. If alcoholic beverages are available at any LUX / EROS event and consumed by me, I agree that I am at least twenty-one (21) years old, and I agree that I will not operate a motor vehicle while intoxicated. I, on behalf of myself, my personal representatives and my heirs, hereby voluntarily agree to release, waive, discharge, hold harmless, defend and indemnify LUX / EROS and its owners, employees, officers and agents from any and all claims, actions or losses for bodily injury, property damage, wrongful death, loss of services or otherwise, which may arise out of my participation in LUX / EROS activities. I understand that LUX / EROS reserves the right to take photographic or film records of any of its activities, and hereby agree that LUX / EROS may use my name and any such photographic or film records for advertising and promotional purposes, including, but not limited to, online and on-air announcements, weekly circular ads, signage, posters, television, magazine articles, websites, social media sites (including, but not limited to, Facebook, Instagramand Twitter), and any other publication(s) at LUX / EROS’s sole discretion, worldwide and without limitation, and without compensation or consideration, except where prohibited by law. I agree to assign all right, title and interest I may have in or to any media in which my name or likeness might be used to LUX / EROS. I agree that the venue of any dispute between the parties that may arise out of this agreement or otherwise shall be Los Angeles, California.
I Accept
I Do Not Accept