Recipe - Eggplant Stuffed With Oysters

2 lg Eggplants, split lengthwise
2 Jars (10 ounces each)
oysters
3 tablespoon Olive oil
1 One half cup Finely minced onion
2 lg Garlic cloves, minced
One half teaspoon Herbes de Provence
One half teaspoon Creole seafood seasoning
2 tablespoon Dry white wine
I cup fresh bread crumbs
1 tablespoon Minced chives
One fourth cup Grated Parmesan

Creolestyle 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 One half 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
bitesized 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip