Eggplant and Oyster Dressing

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Rated 4 stars out of 5
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  • Read 5 Reviews
Total Time:
1 hr 30 min
Prep
30 min
Cook
1 hr 0 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 2 cups small diced eggplant
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • Salt and cayenne
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped green onion
  • 1 pound shucked oysters, roughly chopped
  • 1 1/2 cups oyster liqueur
  • 6 eggs, lightly beaten
  • 1 quart heavy cream
  • 3 to 4 cups day old bread, cubed
  • 1/2 cup grated Parmesan cheese

Directions

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

Heat the olive oil in a saute pan over medium-high heat. Add the onions and celery and saute for 2 minutes. Add the eggplant and peppers and saute for 3 to 5 minutes, or until the vegetables are soft. Season with salt and cayenne. Add the garlic and green onions and saute for 2 minutes. Stir in the chopped oysters and saute for 1 minute. Remove from the heat.

In a large mixing bowl, whisk the oyster liqueur, eggs, and cream together. Add the oyster mixture, bread cubes and cheese and mix well. 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.

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Newest Ratings and Reviews

Read all 5 reviews

  • on November 23, 2010

    Flag

    I started making this quite a few years ago and absolutely love it. It isn't for everyone though because it does have a heavier texture to it due to the eggs and cream. But the cayenne (which I add more off and less of the oysters makes this a favorite of mine and my daughter.

    I've also tried it w/o the oysters and liked it even more.

    people found this review Helpful.
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  • on November 27, 2009

    Flag

    This is NOT a dressing. It's more like a custard/pudding. It was expensive to make and not one person at our table liked it. I would not recommend it.

    people found this review Helpful.
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  • on November 15, 2007

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    I tried this recipe last year for Thanksgiving and it was a big hit with the family. This will be a Thanksgiving staple with our family now.

    people found this review Helpful.
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