Recipe - Eggplant And Oysters

1 md Eggplant
1 pt Oysters; Shucked
One half Stick Butter
One fourth cup Onion; Minced
1 Clove Garlic; Minced
One half cup Bread Crumbs; Italian Style
Salt
Pepper; Ground
Thyme

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

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 1/2" 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.

EATL Digest 24 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.