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.
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