Eggplant And Oyster Dressing

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
2 cups	292g / 10oz	Small-diced eggplant
1/4 cup	36g / 1.3oz	Chopped red bell peppers
1/4 cup	36g / 1.3oz	Chopped green bell peppers
		Salt - to taste
		Cayenne pepper - to taste
1 tablespoon	15ml	Chopped garlic
1/2 cup	31g / 1.1oz	Chopped green onions
1 lb	454g / 16oz	Shucked oysters - roughly chopped
1 1/2 cups	355ml	Oyster liqueur
6		Eggs - beaten
1		Heavy cream
3 cups	711ml	Cubed day-old bread - (to 4 cups)
1/2 cup	73g / 2.6oz	Grated Parmesan cheese

Recipe Instructions

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.

Thie recipe yields 6 to 8 servings.

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

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