Eggplant and Oyster Dressing2008-05-04
- Course: Side Dishes
- 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
Preheat the oven to 400 degrees F. Butter a 13 by 9-inch rectangular baking dish.
Heat the olive oil in a sauté pan over medium-high heat. Add the onions and celery and sauté for 2 minutes.
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.
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.
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.
Pour the dressing into the prepared pan and cover. Bake for 30 minutes.
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.