🫙 From the Spice Rack
Eggplant Stuffed with Oysters
2 lg Eggplants, split lengthwise 2 Jars (10 ounces each) -oysters 3 tb Olive oil 1 1/2 c Finely diced onion 2 lg Garlic cloves, minced 1/2 ts Herbes de Provence 1/2 ts Creole seafo...
maineasy
Ingredients8 items
Ingredients
- 2large eggplants, split lengthwise
- 2jars (10 ounces each)
- 11/2 c finely diced onion
- 2large garlic cloves, minced
- 1/2tsp herbes de provence
- 1/2tsp creole seafood seasoning
- 2tbsp dry white wine
- 1/4cup grated parmesan
Directions
- 1
2 lg Eggplants, split lengthwise 2 Jars (10 ounces each) -oysters 3 tb Olive oil 1 1/2 c Finely diced onion 2 lg Garlic cloves, minced 1/2 t
- 2
you can use a mixture of salt and red, white and black peppers
- 3
Chesapeake- style seasonings, such as Old Bay, are another option
- 4
Bake the eggplant halves in a 400F oven until just tender
- 5
Scrape out the pulp, leaving a shell about 1/2 inch thick attached to the skin
- 6
Discard any big clumps of seeds and chop the pulp coarsely
- 7
Drain the oysters, reserving the liquor
- 8
Chop oysters into bite-sized pieces