Eggplant and oysters
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 1 | pint | Oysters; Shucked |
| ½ | Stick Butter | |
| ¼ | cup | Onion; Minced |
| 1 | Clove Garlic; Minced | |
| ½ | cup | Bread Crumbs; Italian Style |
| Salt | ||
| Pepper; Ground | ||
| Thyme | ||
Directions
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Mon, 24 Jun 1996 09:57:38 -0800 Preheat the oven to 350 degrees. Halve the eggplant lengthwise. Scoop out the flesh, leaving a shell ½" thick inside the skin. Chop the eggplant flesh. Cut the oysters into bite size pieces. Melt the butter in a skillet. Saute the onion and garlic until transparent. Add the oysters and eggplant pulp. Cook for 1 minute. Stir in the bread crumbs and the seasonings. Pile the eggplant mixture into the eggplant shells. Arrange the stuffed eggplant shells on a well buttered baking sheet. Bake for 35 minutes. Serve hot.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .