Eggplant and Oyster Dressing

Title:
Eggplant and Oyster Dressing

Yield:
6 Servings

Categories:
Side
Dishes,
Stuffings,
Oysters,
Seafood,
Shellfish




Ingredients:





     2 tb Olive oil


     1 c  Chopped onions


   1/4 c  Chopped celery


     2 c  Small-diced eggplant


   1/4 c  Chopped red bell peppers


   1/4 c  Chopped green bell peppers


          Salt; to taste


          Cayenne pepper; to taste


     1 tb Chopped garlic


   1/2 c  Chopped green onions


     1 lb Shucked oysters; roughly


          -chopped


 1 1/2 c  Oyster liqueur


     6    Eggs; beaten


     1 qt Heavy cream


     3 c  Cubed day-old bread -; (to 4


          -cups)


   1/2 c  Grated Parmesan cheese






 Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking


 dish.


 


 In a saute pan, heat the olive oil. When the oil is hot, add the onions and


 celery. Saute for 2 minutes. Add the eggplant and peppers. Saute the


 vegetables for 3 to 5 minutes, or until the vegetables are soft. Season


 with salt and cayenne. Add the garlic and green onions. Saute for 2


 minutes. Stir in the chopped oysters and saute for 1 minute. Remove from


 the heat.


 


 In a mixing bowl, whisk the oysters liqueur, eggs, and cream together. Turn


 the sauteed mixture into the mixing bowl. Mix well. Stir in the bread cubes


 and cheese. Reseason with salt and cayenne. Pour the dressing into the


 prepared pan and cover. Bake for 30 minutes. Remove the cover and bake for


 an additional 15 minutes, or until the dressing is set in the center.


 Remove from the oven and cool slightly before serving.


 


 Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -


 (Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site -


 http://www.foodtv.com


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-30-1997


 


 Recipe by: Emeril Lagasse