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Eggplant Stuffed With Oysters

Serves: 4 people

Recipe Ingredients

2   Eggplants - split lengthwise (large)
2   -- oysters (10 ounces each)
3 tablespoons 45mlOlive oil
1 1/2 cups 93g / 3.3ozFinely diced onion
2 cups 186g / 6.6ozGarlic cloves - minced (large)
1/2 teaspoon 2.5mlHerbes de provence
1/2 teaspoon 2.5mlCreole seafood seasoning
2 tablespoons 30mlDry white wine
1 cup 146g / 5.1ozFresh bread crumbs
1 tablespoon 15mlMinced chives
1/4 cup 59mlGrated 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).



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