Prepare to tantalize your taste buds with a culinary masterpiece that combines the rich, creamy texture of eggplant with the briny elegance of fresh oysters! This show-stopping dish transforms ordinary ingredients into an extraordinary gastronomic experience that will make your dinner guests wonder if you've secretly trained in a professional kitchen. Whether you're looking to impress at a dinner party or simply elevate your weeknight meal, this Eggplant Stuffed with Oysters recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 cup oysters, chopped
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 tablespoons butter
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the eggplants lengthwise in half. Using a spoon, carefully scoop out the inner flesh, leaving a 1/4-inch thick shell. Chop the scooped eggplant flesh into small pieces and set aside.
- Brush the eggplant shells with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet and roast for 10 minutes until slightly softened.
- In a skillet, melt butter over medium heat. Add chopped green onions and sauté for 2 minutes until fragrant.
- Add the chopped oysters and reserved eggplant flesh to the skillet. Cook for 3-4 minutes, stirring occasionally.
- Stir in breadcrumbs, lemon juice, salt, and pepper. Mix thoroughly to combine all ingredients.
- Remove eggplant shells from the oven and flip them cut-side up. Fill each shell generously with the oyster mixture.
- Return to the oven and bake for an additional 12-15 minutes until the tops are golden brown and crispy.
- Remove from oven, let cool for 3-4 minutes, and serve hot as an elegant seafood appetizer or main course.
Tips
- Choose fresh, firm eggplants with smooth, glossy skin for the best texture and flavor.
- When scooping out eggplant flesh, be careful to leave a 1/4-inch thick shell to maintain structural integrity.
- Pat oysters dry before cooking to prevent excess moisture that could make your filling soggy.
- Use fresh breadcrumbs if possible for a crispier, more flavorful topping.
- Don't rush the roasting process - allowing the eggplant to soften gradually ensures a tender, melt-in-your-mouth result.
- For an extra flavor boost, consider adding a sprinkle of fresh herbs like parsley or dill before serving.
- Serve immediately after baking to enjoy the perfect contrast between crispy golden top and succulent filling.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 55mg
