Eggplant and Oyster Rice Dressing Recipe

Name: Eggplant and Oyster Rice Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 1/2 teaspoons kosher salt; 1 1/2 cups white rice (short, medium, or long grain); 7 tablespoons olive oil; 1 1/4 lb eggplant, trimmed and sliced crosswise 1/2 inch thick; 1 cup chopped onion; 1 cup chopped green bell pepper; 1 teaspoon minced garlic; 24 shucked oysters, including liquor (1 pint total); 1 cup thinly sliced scallion greens; 1/4 teaspoon cayenne, or to taste

Servings: persons

3 cups water
1 1/2 teaspoons kosher salt
1 1/2 cups white rice (short, medium, or long grain)
7 tablespoons olive oil
1 1/4 lb eggplant, trimmed and sliced crosswise 1/2 inch thick
1 cup chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
24 shucked oysters, including liquor (1 pint total)
1 cup thinly sliced scallion greens
1/4 teaspoon cayenne, or to taste

1
Bring water and salt to a boil in a 3-quart saucepan.
2
Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes.
3
Transfer to a large bowl and fluff with a fork.
4
Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes.
5
Transfer to paper towels to drain.
6
When cool enough to handle, cut eggplant into 1/2-inch pieces.
7
Preheat oven to 325F.
8
Heat remaining oil in skillet over moderately high heat until hot but not smoking, then saute onion and bell pepper, stirring, until softened and edges are browned.
9
Add garlic, oysters (without liquor), and eggplant and saute, stirring occasionally, 1 minute.
10
Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish.
11
Cover with foil and bake in middle of oven 1 1/2 hours.
12
Remove foil and stir in remaining 1/2 cup scallions.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 cups water, 1 1/2 teaspoons kosher salt, 1 1/2 cups white rice (short, medium, or long grain), 7 tablespoons olive oil, and more.

Yes, Eggplant and Oyster Rice 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.

Eggplant and Oyster Rice Dressing

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