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 saut� onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and saut�, 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
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