Grilled eggplant, salsa verde and cocktails: This week’s recipes

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.

And if you’re thinking about a cocktail this weekend, let me recommend Akasha’s Ruby Red mojito, a Culinary SOS requested by Katherine Fleischmann in Valley Glen:

“I’m not a big drinker, but there’s a cocktail that Akasha Restaurant in Culver City makes that could make me a convert. It’s called a Ruby Red Mojito, made with pink grapefruit juice. I’ve tried versions at other restaurants, but they’re not as good as Akasha’s. I’d love to serve this to friends on game night and would be delighted if you could get Akasha to give you its recipe.�

We did. You can find the link below. Cheers!

This week’s recipes include:

• Grilled eggplant with anchovies, garlic and rosemary
• Salsa verde
• Akasha’s Ruby Red Mojito

When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo to the “Our Recipes, Your Kitchen� gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.

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