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, .

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