Recipe - Eggplant And Oyster Dressing

2 tablespoon Olive oil
1 cup Chopped onions
One fourth cup Chopped celery
2 cup Small minced eggplant
One fourth cup Chopped red bell peppers
One fourth cup Chopped green bell peppers
Salt; to taste
Cayenne pepper; to taste
1 tablespoon Chopped garlic
One half cup Chopped green onions
1 pound Shucked oysters; roughly
chopped
1 One half cup Oyster liqueur
6 Eggs; beaten
1 qt Heavy cream
3 cup Cubed dayold bread ; (to 4
cups)
One half cup Grated Parmesan cheese

Preheat the oven to 400 degrees. Butter a 13 by 9inch rectangular baking
dish.

In a saute pan, heat the olive oil. When the oil is hot, add the onions and
celery. Saute for 2 minutes. Add the eggplant and peppers. Saute the
vegetables for 3 to 5 minutes, or until the vegetables are soft. Season
with salt and cayenne. Add the garlic and green onions. Saute for 2
minutes. Stir in the chopped oysters and saute for 1 minute. Remove from
the heat.

In a mixing bowl, whisk the oysters liqueur, eggs, and cream together. Turn
the sauteed mixture into the mixing bowl. Mix well. Stir in the bread cubes
and cheese. Reseason 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A78 broadcast 11211997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11301997

Recipe by: Emeril Lagasse