Roasted Eggplant and Oysters

How to make Roasted Eggplant and Oysters Recipe

4 SERVINGS

Ingredients:
2 Eggplants, firm
4 cups Onion, 1/2 inch (1.2 cm) dice
3/4 cup Unsalted butter
1 cup Bacon, 1/2 inch (1.2 cm) dice
1/2 cup plus Italian bread crumbs
4 heaping teaspoons
1 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 pints Shucked oysters (about 21/2 dozen medium-sized oysters), drained

Method:
Preheat the oven to 425°F (220°C).

Pierce the eggplants several times with a fork and place on a baking sheet.

Bake eggplants 30 minutes or until very tender. Test with a skewer to see if the center is done. Remove from oven and cool. Keep oven hot.

Saute the onion in 1/4 cup (2 ounces, 56 g) of the butter until glazed, but not brown.

In another small skillet, fry the bacon until crisp. Drain on several layers of paper towels.

With a sharp knife, cut off the stem ends of the eggplants and peel them carefully. Discard the skin and place the pulp of the eggplants in a colander to drain. Chop into 3/4-inch (1.9 cm) cubes and combine with the sautéed onion.

Crumble the bacon into the mixture, then add 1/2 cup (11/4 ounces, 35 g) bread crumbs, the salt, pepper, and oysters.

Melt the remaining butter in a small saucepan.

Divide the eggplant pulp and oyster mixture into 4 equal portions and place in individual ramekins. Pour melted butter over each portion. Sprinkle each evenly with remaining bread crumbs.

Bake for 20 minutes, or until the mixture bubbles vigorously around the edges and the top is well browned.