Aubergine Stuffed With Oysters Recipe

• 2 lrg Aubergines, split lengthwise
• 2 jar (10 ounces each) oysters
• 3 Tbsp. Extra virgin olive oil
• 1 1/2 c. Finely diced onion
• 2 lrg Garlic cloves, chopped
• 1/2 tsp Herbes de Provence
• 1/2 tsp Creole seafood seasoning
• 2 Tbsp. Dry white wine I c. fresh bread crumbs
• 1 Tbsp. Chopped chives
• 1/4 c. Grated Parmesan

1. Creole-style seafood seasoning blends are sold in most markets; you can use a mix of salt and red, white and black peppers.
2. Chesapeake- style seasonings, such as Old Bay, are another option.
3. Bake the aubergine halves in a 400F oven till just tender.
4. Scrape out the pulp, leaving a shell about 1/2 inch thick attached to the skin.
5. Throw away any big clumps of seeds and chop the pulp coarsely.
6. Drain the oysters, reserving the liquor.
7. Chop oysters into bite-sized pcs.
8. Heat the oil in a skillet; add in the onion and garlic and cook till the onion softens.
9. Add in the herbs and seasoning mix, then stir in the oyster liquor and wine.
10. Reduce slightly, then stir in the aubergine pulp, bread crumbs, oysters and chives.
11. Cook for 1 minute, then taste for seasoning and adjust to taste.
12. Spread the mix proportionately in the aubergine shells and top with Parmesan.
13. Return to the oven and bake till nicely browned.
14. Serves 4.
15. Bay Area resident Jay Harlow is the author of "Jay Harlow's Beer

lengthwise, oysters, extra virgin olive oil, onion, garlic, seafood seasoning, white wine, chives, parmesan

Taken from cookeatshare.com/recipes/aubergine-stuffed-with-oysters-71767 (may not work)