Eggplant And Oyster Dressing
Ingredients
- 2 tbsp olive oil
- 1 cup chopped onions
- 0.3 cup chopped celery
- 2 cup small-diced eggplant
- 0.3 cup chopped red bell peppers
- 0.3 cup chopped green bell peppers
- 1 tsp cayenne pepper
- 1 tbsp chopped garlic
- 0.5 cup chopped green onions
- 1 lb shucked oysters, roughly chopped
- 1 0.5 cup oyster liquor
- 6 each eggs, beaten
- 1 quart heavy cream
- 3 cup day-old bread, cubed
- 0.5 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 400°F (205°C). Butter a 13 x 9-inch baking dish.
- 2
In a sauté pan, heat the olive oil. Add the onions and celery and sauté for 2 minutes. Add the eggplant and peppers. Sauté for 3 to 5 minutes until soft. Season with salt and cayenne.
- 3
Add the garlic and green onions. Sauté for 2 minutes. Stir in the chopped oysters and sauté for 1 minute. Remove from heat.
- 4
In a large mixing bowl, whisk together the oyster liquor, eggs, and cream. Add the sautéed vegetable-oyster mixture and mix well.
- 5
Stir in the bread cubes and Parmesan cheese. Re-season with salt and cayenne. Pour into the prepared baking dish and cover.
- 6
Bake covered for 30 minutes. Remove the cover and bake for an additional 15 minutes until set in the center.
- 7
Remove from the oven and cool slightly before serving.