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Eggplant Stuffed with Oysters

Date added: December 6, 2007

  • Servings: 4 change
  • Calories per serving: 296
  • Prep time: 20
  • Cook time: 10

Ingredients

  • 2 lg Eggplants split lengthwise
  • 2 jars oysters (10 ounces each)
  • 3 tbsp olive oil
  • 1 1/2 cup onion Finely diced
  • 2 lg Garlic cloves minced
  • 1/2 tsp Herbes de Provence
  • 1/2 tsp Creole seafood seasoning
  • 2 tbsp Dry white wine
  • 1 cup fresh bread crumbs
  • 1 tbsp Minced chives
  • 1/4 cup Grated Parmesan

Recipe Method

1. Creole-style seafood seasoning blends are sold in most markets; you can use a mixture of salt and red, white and black peppers. Chesapeake- style seasonings, such as Old Bay, are another option.

2. Bake the eggplant halves in a 400F oven until just tender. Scrape out the pulp, leaving a shell about 1/2 inch thick attached to the skin. Discard any big clumps of seeds and chop the pulp coarsely. Drain the oysters, reserving the liquor. Chop oysters into bite-sized pieces.

3. Heat the oil in a skillet; add the onion and garlic and cook until the onion softens. Add the herbs and seasoning mix, then stir in the oyster liquor and wine. Reduce slightly, then stir in the eggplant pulp, bread crumbs, oysters and chives. Cook for 1 minute, then taste for seasoning and adjust to taste.

4. Spread the mixture evenly in the eggplant shells and top with Parmesan. Return to the oven and bake until nicely browned.

Nutritional Facts

Per serving% Daily Value*
Calories 29615%
Fat 19g28%
Cholesterol 50mg17%
Sodium 417mg 17%
Carbohydrates 23g15%

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