Oyster-Stuffed Eggplant

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 pounds)
  • Salt to taste, if desired
  • 2 tablespoons

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