Eggplant and Oyster Dressing Recipe

Name: Eggplant and Oyster Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 1/4 cup chopped celery; 2 cups small diced eggplant; 1/4 cup chopped red bell pepper; 1/4 cup chopped green bell pepper; Salt and cayenne; 1 tablespoon chopped garlic; 1/2 cup chopped green onion; 1 pound shucked oysters, roughly chopped; 1 1/2 cups oyster liqueur; 6 eggs, lightly beaten; 1 quart heavy cream; 3 to 4 cups day old bread, cubed; 1/2 cup grated Parmesan cheese

Servings: persons

2 tablespoons olive oil
1 cup chopped onion
1/4 cup chopped celery
2 cups small diced eggplant
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
Salt and cayenne
1 tablespoon chopped garlic
1/2 cup chopped green onion
1 pound shucked oysters, roughly chopped
1 1/2 cups oyster liqueur
6 eggs, lightly beaten
1 quart heavy cream
3 to 4 cups day old bread, cubed
1/2 cup grated Parmesan cheese

1
Preheat the oven to 400 degrees F. Butter a 13 by 9-inch rectangular baking dish.
2
Heat the olive oil in a saute pan over medium-high heat.
3
Add the onions and celery and saute for 2 minutes.
4
Add the eggplant and peppers and saute for 3 to 5 minutes, or until the vegetables are soft.
5
Season with salt and cayenne.
6
Add the garlic and green onions and saute for 2 minutes.
7
Stir in the chopped oysters and saute for 1 minute.
8
Remove from the heat.
9
In a large mixing bowl, whisk the oyster liqueur, eggs, and cream together.
10
Add the oyster mixture, bread cubes and cheese and mix well.
11
Reseason with salt and cayenne.
12
Pour the dressing into the prepared pan and cover.
13
Bake for 30 minutes.
14
Remove the cover and bake for an additional 15 minutes, or until the dressing is set in the center.
15
Remove from the oven and cool slightly before serving.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped onion, 1/4 cup chopped celery, 2 cups small diced eggplant, and more.

Yes, Eggplant and Oyster Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eggplant and Oyster Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions