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Eggplant and Oyster Rice Dressing




Source of Recipe


Internet


List of Ingredients




3 cups water
1 1/2 teaspoons kosher salt
1 1/2 cups white rice
7 tablespoons olive oil
1 1/4 pounds eggplant, trimmed and sliced crosswise 1/2 inch thick
1 cup chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
24 shucked oysters, including liquor (1 pint total)
1 cup thinly sliced scallion greens
1/4 teaspoon cayenne pepper, or to taste

Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl; fluff with a fork.

Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.

Preheat oven to 325 degrees. Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.

Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne pepper, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil; bake in center of oven 1 1/2 hours. Remove foil; stir in remaining 1/2 cup scallions. Makes about 8 cups.

Note: Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.



Recipe