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Eggplant And Oyster Dressing
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Tablespoon Olive oil
Cup Chopped onions
/4 Cup Chopped celery
Cup Small−diced eggplant
/4 Cup Chopped red bell peppers
/4 Cup Chopped green bell peppers
Salt; to taste
Cayenne pepper; to taste
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Tablespoon Chopped garlic
/2 Cup Chopped green onions
Pound Shucked oysters; roughly chopped
−1/2 Cup Oyster liqueur
Eggs; beaten
Quart Heavy cream
Cup Cubed day−old bread −; (to 4 cups)
/2 Cup Grated Parmesan cheese
3 Fat; 0 Other Carbohydrates
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.
Eggplant And Oyster Dressing
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