Eggplant Stuffed with Oysters

Title:
Eggplant Stuffed with Oysters

Yield:
4 Servings

Categories:
Creole,
Seafood




Ingredients:





     2 lg Eggplants, split lengthwise


     2    Jars (10 ounces each)


          -oysters


     3 tb Olive oil


 1 1/2 c  Finely diced onion


     2 lg Garlic cloves, minced


   1/2 ts Herbes de Provence


   1/2 ts Creole seafood seasoning


     2 tb Dry white wine


          I cup fresh bread crumbs


     1 tb Minced chives


   1/4 c  Grated Parmesan






 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.


 


 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.


 


 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.  Spread the mixture evenly


 in the eggplant shells and top with Parmesan.  Return to the oven and


 bake until nicely browned.


 


 Serves 4.


 


 PER SERVING:  320 calories, 17 g protein, 30 g carbohydrate, 15 g fat


 (3 g saturated), 66 mg cholesterol, 416 mg sodium, 7 g fiber.


 


 Bay Area resident Jay Harlow is the author of "Jay Harlow's Beer


 Cuisine " (Harlow & Ratner) and "Shrimp" (Chronicle Books).


 


 From the San Francisco Chronicle, 2/17/93.


 


 Posted by Stephen Ceideberg; February 23 1993.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip