Ingredients: |
Ingredients: 1 pint shucked oysters with their liquor, chop
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken stock or milk
1/2 cup cream
Salt and ground black pepper
Hot sauce
Pinch of freshly grated nutmeg
1/2 cup extra-virgin olive oil
2 large eggplant
1 medium onion, chopped
2 stalks celery, chopped
2 ounces finely chopped tasso (about 3 tablespoons) - a smoked seasoning
1 garlic clove, minced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1/2 cup dry bread crumbs
2 tablespoons chopped parsley
1 tablespoon butter, melted
2 tablespoons olive oil
2 ounces Grana Padano or Parmesan cheese, grated (1⁄4 cup)
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Directions: |
Directions:Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained chopped oysters aside in a small bowl.
Buy 2 large eggplant - cut lengthwise, end to end. Scoop out eggplant without piercing the outer skin. Chop eggplant pieces. I then save the eggplant shell, to stuff it with the mixture.
Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly.
Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.
Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, celery, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Add chopped oysters, and mix through quickly. Season with salt and pepper.
Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.
Spoon the eggplant mixture into the shells. Pour the sauce over eggplant mixture and the sprinkle the crumb topping over the entire dish.
Place just enough chicken stock in bottom of dish, so that eggplant don't stick.
Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.
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