Eggplant Stuffed With Oysters

Recipe Ingredients

2		Eggplants - split lengthwise (large)
2		-- oysters (10 ounces each)
3 tablespoons	45ml	Olive oil
1 1/2 cups	93g / 3.3oz	Finely diced onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
1/2 teaspoon	2.5ml	Herbes de provence
1/2 teaspoon	2.5ml	Creole seafood seasoning
2 tablespoons	30ml	Dry white wine
1 cup	146g / 5.1oz	Fresh bread crumbs
1 tablespoon	15ml	Minced chives
1/4 cup	59ml	Grated parmesan

Recipe Instructions

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.

Bay Area resident Jay Harlow is the author of "Jay Harlow's Beer Cuisine " (Harlow and Ratner) and "Shrimp" (Chronicle Books).

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

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