Eggplant and Oyster Dressing
2008-05-04- Course: Side Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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Great to make for Thanksgiving, holiday parties, and family gatherings.
Ingredients
- 2 tbsp olive oil
- 1 cup onion, chopped
- 1/4 cup chopped celery
- 2 cups small diced eggplant
- 1/4 cup chopped red pepper
- 1/4 cup chopped green pepper
- Salt and cayenne to taste
- 1 tbsp chopped garlic
- 1/2 cup chopped green onion
- 1 pound shucked oysters, roughly chopped
- 1 1/2 cup oyster liqueur
- 6 eggs, lightly beaten
- 1 quart heavy cream
- 3 to 4 cups day old bread, cubed
- 1/2 cup grated Parmesan cheese
Directions
Step 1
Preheat the oven to 400 degrees F. Butter a 13 by 9-inch rectangular baking dish.
Step 2
Heat the olive oil in a sauté pan over medium-high heat. Add the onions and celery and sauté for 2 minutes.
Step 3
Add the eggplant and peppers and sauté for 3 to 5 minutes, or until the vegetables are soft. Season with salt and cayenne to taste.
Step 4
Add the garlic and green onions and sauté for 2 more minutes. Stir in the chopped oysters and sauté for 1 minute. Remove from the heat.
Step 5
In a large mixing bowl, whisk the oyster liqueur, eggs, and cream together. Add the oyster mixture, bread cubes and cheese and mix well. Re-season with salt and cayenne.
Step 6
Pour the dressing into the prepared pan and cover. Bake for 30 minutes.
Step 7
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.
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