• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant and Oyster Dressing

  • Recipe Submitted by on

Category: Side Dishes, Shellfish, Seafood

 Ingredients List

  • 2 tb Olive oil
  • 1 c Chopped onions
  • 1/4 c Chopped celery
  • 2 c Small-diced eggplant
  • 1/4 c Chopped red bell peppers
  • 1/4 c Chopped green bell peppers
  • Salt; to taste
  • Cayenne pepper; to taste
  • 1 tb Chopped garlic
  • 1/2 c Chopped green onions
  • 1 lb Shucked oysters; roughly
  • -chopped
  • 1 1/2 c Oyster liqueur
  • 6 Eggs; beaten
  • 1 qt Heavy cream
  • 3 c Cubed day-old bread -; (to 4
  • -cups)
  • 1/2 c Grated Parmesan cheese


Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking

In a saute pan, heat the olive oil. When the oil is hot, add the onions and
celery. Saute for 2 minutes. Add the eggplant and peppers. Saute the
vegetables for 3 to 5 minutes, or until the vegetables are soft. Season
with salt and cayenne. Add the garlic and green onions. Saute for 2
minutes. Stir in the chopped oysters and saute for 1 minute. Remove from
the heat.

In a mixing bowl, whisk the oysters liqueur, eggs, and cream together. Turn
the sauteed mixture into the mixing bowl. Mix well. Stir in the bread cubes
and cheese. Reseason with salt and cayenne. Pour the dressing into the
prepared pan and cover. Bake for 30 minutes. Remove the cover and bake for
an additional 15 minutes, or until the dressing is set in the center.
Remove from the oven and cool slightly before serving.

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