Ingredients Jump to Instructions ↓

  1. 2 lg Eggplants, split lengthwise

  2. 2 Jars (10 ounces each) -oysters

  3. 3 tb Olive oil

  4. 1/2 c Finely diced onion

  5. 2 lg Garlic cloves, minced

  6. 1/2 ts Herbes de Provence

  7. 1/2 ts Creole seafood seasoning

  8. 2 tb Dry white wine I cup fresh bread crumbs

  9. 1 tb Minced chives

  10. 1/4 c Grated Parmesan

Instructions Jump to Ingredients ↑

  1. Creole-style seafood seasoning blends are sold in most markets; you can use a mixture of salt and red, white and black peppers. Chesapeake- style seasonings, such as Old Bay, are another option. Bake the eggplant halves in a 400F oven until just tender. Scrape out the pulp, leaving a shell about 1/2 inch thick attached to the skin. Discard any big clumps of seeds and chop the pulp coarsely. Drain the oysters, reserving the liquor. Chop oysters into bite-sized pieces. Heat the oil in a skillet; add the onion and garlic and cook until the onion softens. Add the herbs and seasoning mix, then stir in the oyster liquor and wine. Reduce slightly, then stir in the eggplant pulp, bread crumbs, oysters and chives. Cook for 1 minute, then taste for seasoning and adjust to taste. Spread the mixture evenly in the eggplant shells and top with Parmesan. Return to the oven and bake until nicely browned. Serves 4. PER SERVING: 320 calories, 17 g protein, 30 g carbohydrate, 15 g fat (3 g saturated), 66 mg cholesterol, 416 mg sodium, 7 g fiber. Bay Area resident Jay Harlow is the author of ‘Jay Harlow’s Beer Cuisine ‘ (Harlow and Ratner) and ‘Shrimp’ (Chronicle Books). From the San Francisco Chronicle, 2/17/93. Posted by Stephen Ceideberg; February 23 1993. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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