Baked Eggplant & Oyster Casserole PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:05

3 large eggplants, firm, dark  and elongated, peeled and diced 1 pint fresh oysters and liquid 1 pound button mushrooms ¼ cup butter 2 TBS olive oil ½ cup finely chopped onions ¼ cup finely chopped celery ¼ cup finely diced...

 

  • 3 large eggplants, firm, dark  and elongated, peeled and diced
  • 1 pint fresh oysters and liquid
  • 1 pound button mushrooms
  • ¼ cup butter
  • 2 TBS olive oil
  • ½ cup finely chopped onions
  • ¼ cup finely chopped celery
  • ¼ cup finely diced red bell pepper
  • 1 TBS minced garlic
  • 2 ½ TBS flour
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 TBS chopped oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 ½ cups Italian bread crumbs
  • 6 pats butter
  1. In stock pot, boil eggplant in lightly salted water for 20 minutes, drain, and mash
  2. Remove stems from mushrooms and dice caps; boil stems in 2 cups water for 20 minutes; reserved 1 ½ cups of mushroom stock; discard stems
  3. In sauté pan, melt butter over medium high heat; sauté diced mushrooms 4 minutes until tender
  4. Add olive oil, onions, celery, bell pepper, and garlic; sauté 4 minutes until vegetables are wilted;
  5. Sprinkle in flour and blend well; add reserved mushroom liquid and liquid from oysters using a whisk to create a white sauce
  6. Add mashed eggplants, oysters, green onions, parsley, oregano, salt, and pepper; cook 8 minutes
  7. Pour mixture into a greased casserole, sprinkle with bread crumbs and top with butter pats
  8. Bake at 400° for 30 minutes or until bubbly

Serves 6-8

 

Last Updated on Saturday, 22 August 2015 18:33