Eggplant Stuffed With Oysters Recipe

Name: Eggplant Stuffed With Oysters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; Salt to taste; 2 slices whole wheat bread; 1/4 pound real butter; 1/4 pound fresh mushrooms, sliced; 1 rib celery, chopped; 1/2 medium white onion, chopped fine; 1 pint fresh, raw oysters; 1 2-ounce jar pimientos, cut in strips Handful; fresh parsley, chopped; 2 eggs

Servings: persons

1 large eggplant
Salt to taste
2 slices whole wheat bread
1/4 pound real butter
1/4 pound fresh mushrooms, sliced
1 rib celery, chopped
1/2 medium white onion, chopped fine
1 pint fresh, raw oysters
1 2-ounce jar pimientos, cut in strips Handful
fresh parsley, chopped
2 eggs

1
Slice side off eggplant lengthwise.
2
Scoop out pulp from large piece and set pulp aside for use later.
3
Sprinkle inside of eggplant with salt, replace its top and refrigerate until time to stuff.
4
Preheat oven to 300 degrees.
5
Place two slices of whole wheat bread in oven to dry out while it is heating.
6
3.
7
Melt butter in heavy skillet over medium heat.
8
With the lid on, braise until soft these chopped items: cubed eggplant pulp, sliced mushrooms, chopped celery and onion.
9
Add drained oysters, pimientos, dried-out bread, which you have torn into small pieces, and parsley to the above.
10
(For an easy method of chopping parsley, try using kitchen shears instead of a knife.)
11
Stir.
12
Beat eggs until lemon colored and add to the above.
13
Turn heat to low and continue cooking for five minutes, stirring constantly.
14
Remove from fire and salt to taste.
15
Remove eggplant from refrigerator and discard the small covering slice.
16
Stuff loosely into eggplant the sauteed vegetables and oysters.
17
Place one inch of water in the bottom of an oven-to-table baking dish.
18
Cover tightly, bake 45 minutes or until tender.

295

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: 1 large eggplant, Salt to taste, 2 slices whole wheat bread, 1/4 pound real butter, and more.

Yes, Eggplant Stuffed With Oysters falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Stuffed With Oysters

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