Eggplant and Oyster Dressing

8 servings servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
Be the first to rate!
Great to make for Thanksgiving, holiday parties, and family gatherings. This rich Louisiana-style dressing combines fresh oysters with eggplant, bell peppers, and cream in a decadent baked casserole that’s perfect alongside turkey or ham.

Ingredients

8 servings servings
  • 2 tbsp olive oil
  • 1 cup onion, chopped
  • 1/4 cup chopped celery
  • 2 cups small diced eggplant
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped green pepper
  • Salt and cayenne to taste
  • 1 tbsp chopped garlic
  • 1/2 cup chopped green onion
  • 1 pound shucked oysters, roughly chopped
  • 1 1/2 cup oyster liqueur
  • 6 eggs, lightly beaten
  • 1 quart heavy cream
  • 3 to 4 cups day old bread, cubed
  • 1/2 cup grated Parmesan cheese

Step-by-Step Instructions

  1. Preheat the oven to 400 degrees F. Butter a 13 by 9-inch rectangular baking dish.
  2. Heat the olive oil in a sauté pan over medium-high heat. Add the onions and celery and sauté for 2 minutes.
  3. Add the eggplant and peppers and sauté for 3 to 5 minutes, or until the vegetables are soft. Season with salt and cayenne to taste.
  4. Add the garlic and green onions and sauté for 2 more minutes. Stir in the chopped oysters and sauté for 1 minute. Remove from the heat.
  5. In a large mixing bowl, whisk the oyster liqueur, eggs, and cream together. Add the oyster mixture, bread cubes and cheese and mix well. Re-season with salt and cayenne.
  6. Pour the dressing into the prepared pan and cover. Bake for 30 minutes.
  7. 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.

Common Problems and Solutions

Q: Why is my dressing too runny?

A: Make sure to bake uncovered for the full 15 minutes at the end to allow excess moisture to evaporate. The dressing should be set in the center when done. Using day-old bread also helps absorb the custard mixture better than fresh bread.

Q: Can I prepare this ahead of time?

A: Yes! Assemble the dressing completely, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the covered baking time if starting from cold.

Q: How do I know when the oysters are cooked enough?

A: Oysters cook very quickly and will continue cooking in the oven. Just 1 minute of sautéing is enough to start firming them up - they'll finish cooking during the 45-minute bake time.

Tips and Techniques

Use French bread or a sturdy white bread that’s been left out overnight - soft sandwich bread can get mushy. Don’t skip the oyster liqueur (the liquid from shucked oysters) as it adds tremendous flavor to the custard base.

Ingredient Substitutions

  • oyster liqueur: clam juice or seafood stock
  • heavy cream: half-and-half
  • day old bread: toasted fresh bread cubes
  • Parmesan cheese: Romano or Asiago

Equipment Needed

  • 13x9-inch baking dish
  • Large sauté pan or skillet
  • Large mixing bowl
  • Whisk

Historical Context

Oyster dressing is a Louisiana holiday tradition that reflects the state’s abundant Gulf oyster harvests. While eggplant might seem unusual, it’s a natural pairing in Creole cooking where eggplant casseroles are beloved.