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: 2 large eggplant split lengthwise; 2 jars oysters; 3 tablespoons olive oil; 1 1/2 cups onions diced; 2 large garlic cloves; 1/2 teaspoon herbes de provence; 1/2 teaspoon seafood seasoning; 2 tablespoons white wine dry; 1 cup bread crumbs fresh; 1 tablespoon chives minced; 1/4 cup parmesan, parmigiano-reggiano cheese, grated

Servings: persons

2 large eggplant split lengthwise
2 jars oysters
3 tablespoons olive oil
1 1/2 cups onions diced
2 large garlic cloves
1/2 teaspoon herbes de provence
1/2 teaspoon seafood seasoning
2 tablespoons white wine dry
1 cup bread crumbs fresh
1 tablespoon chives minced
1/4 cup parmesan, parmigiano-reggiano cheese, grated

1
Bake the eggplant halves in a 400F (200C) oven until just tender.
2
Scrape out the pulp, leaving a shell about 1/2 inch thick attached to the skin.
3
Discard any big clumps of seeds and chop the pulp coarsely.
4
Drain the oysters, reserving the liquor.
5
Chop oysters into bite-sized pieces.
6
Heat the oil in a skillet; add the onion and garlic and cook until the onion softens.
7
Add the herbs and seasoning mix, then stir in the oyster liquor and wine.
8
Reduce slightly, then stir in the eggplant pulp, bread crumbs, oysters and chives.
9
Cook for 1 minute, then taste for seasoning and adjust to taste.
10
Spread the mixture evenly in the eggplant shells and top with Parmesan.
11
Return to the oven and bake until nicely browned.

249

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: 2 large eggplant split lengthwise, 2 jars oysters, 3 tablespoons olive oil, 1 1/2 cups onions diced, 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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