Eggplant and Oyster Dressing

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
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Great to make for Thanksgiving, holiday parties, and family gatherings.


  • 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 1

Preheat the oven to 400 degrees F. Butter a 13 by 9-inch rectangular baking dish.

Step 2

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and celery and sauté for 2 minutes.

Step 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.

Step 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.

Step 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.

Step 6

Pour the dressing into the prepared pan and cover. Bake for 30 minutes.

Step 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.


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