*  Exported from  MasterCook  *
 
                       Eggplant Stuffed with Oysters
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Creole                           Seafood
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         Eggplants -- split lengthwise
    2                    Jars (10 ounces each) -- oysters
    3      tablespoons   Olive oil
    1 1/2  cups          Finely diced onion
    2      large         Garlic cloves -- minced
      1/2  teaspoon      Herbes de Provence
      1/2  teaspoon      Creole seafood seasoning
    2      tablespoons   Dry white wine
                         I cup fresh bread crumbs
    1      tablespoon    Minced chives
      1/4  cup           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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