Name: Eggplant and Oysters
Ingredients: 1 md Eggplant; 1 pt Oysters; Shucked; 1/2 Stick Butter; 1/4 c Onion; Minced; 1 Clove Garlic; Minced; 1/2 c Bread Crumbs; Italian Style; Salt; Pepper; Ground; Thyme

God delights far more in His mercy than in His wrath. So in order to show the priority of His mercy, He must place it against the backdrop of His wrath. How could God’s mercy appear fully as His great mercy unless it was extended to people who were under His wrath and therefore could only ask for mercy? It would be impossible for them to share with God the delight He has in His mercy unless they saw clearly the awfulness of the almighty wrath from which His mercy delivers them.

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Italian	Vegetable	2	Servings

INGREDIENTS

1	md	Eggplant
1	pt	Oysters; Shucked
1/2		Stick Butter
1/4	c	Onion; Minced
1		Clove Garlic; Minced
1/2	c	Bread Crumbs; Italian Style
		Salt
		Pepper; Ground
		Thyme

INSTRUCTIONS

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
Preheat the oven to 350 degrees.  Halve the eggplant lengthwise.  Scoop out
the flesh, leaving a shell 1/2" thick inside the skin.  Chop the eggplant
flesh.  Cut the oysters into bite size pieces.  Melt the butter in a
skillet. Saute the onion and garlic until transparent. Add the oysters and
eggplant pulp. Cook for 1 minute. Stir in the bread crumbs and the
seasonings. Pile the eggplant mixture into the eggplant shells. Arrange the
stuffed eggplant shells on a well buttered baking sheet. Bake for 35
minutes.  Serve hot.
EAT-L Digest 24 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”