EGGPLANT STUFFED WITH OYSTERS

Eggplant Stuffed With Oysters image

Provided by Linda West Eckhardt

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 large eggplant
Salt to taste
2 slices whole wheat bread
1/4 pound real butter
1/4 pound fresh mushrooms, sliced
1 rib celery, chopped
1/2 medium white onion, chopped fine
1 pint fresh, raw oysters
1 2-ounce jar pimientos, cut in strips Handful
fresh parsley, chopped
2 eggs

Steps:

Slice side off eggplant lengthwise. Scoop out pulp from large piece and set pulp aside for use later. Sprinkle inside of eggplant with salt, replace its top and refrigerate until time to stuff.
Preheat oven to 300 degrees. Place two slices of whole wheat bread in oven to dry out while it is heating. 3. Melt butter in heavy skillet over medium heat. With the lid on, braise until soft these chopped items: cubed eggplant pulp, sliced mushrooms, chopped celery and onion.
Add drained oysters, pimientos, dried-out bread, which you have torn into small pieces, and parsley to the above. (For an easy method of chopping parsley, try using kitchen shears instead of a knife.) Stir.
Beat eggs until lemon colored and add to the above. Turn heat to low and continue cooking for five minutes, stirring constantly. Remove from fire and salt to taste.
Remove eggplant from refrigerator and discard the small covering slice. Stuff loosely into eggplant the sauteed vegetables and oysters. Place one inch of water in the bottom of an oven-to-table baking dish. Cover tightly, bake 45 minutes or until tender.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 970 milligrams, Sugar 8 grams, TransFat 1 gram