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EGGPLANT
AND OYSTER CASSEROLE
Ingredients:
2
medium eggplants
1 teaspoon salt
1 pound mushrooms
3 tablespoons butter
1 tablespoon vegetable oil
1/3 cup minced onions
1 clove garlic
2 tablespoons flour
1/2 cup chopped bell pepper
2 cups chopped Louisiana oysters
1 teaspoon oregano
bread crumbs
butter
Chef: Candi Guin
Serves: 8
Boil eggplant in salted water for 15 minutes. Drain and mash. Stem
mushrooms, letting stems simmer in small amount of water for about
15 minutes. Chop the mushroom caps and sauté in butter. Set
aside. In vegetable oil, sauté onions and garlic until wilted.
Add flour and stir until blended. Add the liquid drained from the
mushroom stems. Stir until smooth. Add mashed eggplant, sautéed
mushrooms, bell pepper, oysters and oregano. Pour into greased 2-quart
casserole dish. Cover with bread crumbs. Dot with butter. Bake at
400 degrees for 30 minutes |
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Oyster
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