Oyster-Stuffed Eggplant

Name: Oyster-Stuffed Eggplant
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 3 tablespoons finely chopped parsley; Freshly ground black pepper to taste; 1 cup milk; 2 tablespoons butter; ½ cup finely grated Gruyère or Swiss cheese; 2 tablespoons flour; ⅓ cup finely chopped onion; 3 tablespoons finely chopped shallots; ¼ pound fresh mushrooms, cut into fine cubes (about 1¼ cups); ⅛ teaspoon freshly grated nutmeg; Juice of ½ lemon; ½ pint shucked oysters with their liquor; Pinch of cayenne pepper; 1 firm, unblemished eggplant (about 1¼ pounds); Salt to taste, if desired

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 firm, unblemished eggplant (about 1¼ pounds)
Salt to taste, if desired
2 tablespoons

Americas
United States
Dinner

Method

Preheat the oven to 425 degrees.
Trim off the stem end of the eggplant. Cut the eggplant in half lengthwise. Run a sharp paring knife around the inside perimeter of each half, about ½