*  Exported from  MasterCook  *
 
                       EGGPLANT STUFFED WITH OYSTERS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Eggplants, split lengthwise
    2                    Jars (10 ounces each)
                         -oysters
    3       tb           Olive oil
    1 1/2   c            Finely diced onion
    2       lg           Garlic cloves, minced
      1/2   ts           Herbes de Provence
      1/2   ts           Creole seafood seasoning
    2       tb           Dry white wine
                         I cup fresh bread crumbs
    1       tb           Minced chives
      1/4   c            Grated Parmesan
 
   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 & Ratner) and “Shrimp” (Chronicle Books).
   
   From the San Francisco Chronicle, 2/17/93.
   
   Posted by Stephen Ceideberg; February 23 1993.
  
 
 
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