Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 cup 62g / 2 1/5oz Chopped onions

  3. 1/4 cup 27g / 1oz Chopped celery

  4. 2 cups 292g / 10oz Small-diced eggplant

  5. 1/4 cup 36g / 1 1/3oz Chopped red bell peppers

  6. 1/4 cup 36g / 1 1/3oz Chopped green bell peppers Salt - to taste Cayenne pepper - to taste

  7. 1 tablespoon 15ml Chopped garlic

  8. 1/2 cup 31g / 1.1oz Chopped green onions

  9. 1 lb 454g / 16oz Shucked oysters - roughly chopped

  10. 1 1/2 cups 355ml Oyster liqueur

  11. 6 Eggs - beaten

  12. 1 Heavy cream

  13. 3 cups 711ml Cubed day-old bread - (to 4 cups)

  14. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking dish. In a saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Saute for 2 minutes. Add the eggplant and peppers. Saute the vegetables for 3 to 5 minutes, or until the vegetables are soft. Season with salt and cayenne. Add the garlic and green onions. Saute for 2 minutes. Stir in the chopped oysters and saute for 1 minute. Remove from the heat. In a mixing bowl, whisk the oysters liqueur, eggs, and cream together. Turn the sauteed mixture into the mixing bowl. Mix well. Stir in the bread cubes and cheese. Reseason with salt and cayenne. Pour the dressing into the prepared pan and cover. Bake for 30 minutes. Remove the cover and bake for an additional 15 minutes, or until the dressing is set in the center. Remove from the oven and cool slightly before serving. Thie recipe yields 6 to 8 servings.


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