Ingredients

  • 709 ¾ milliliters water
  • 1 ½ teaspoons salt
  • 275 grams rice, basmati
  • 7 tablespoons olive oil
  • 565 grams aubergine trim, slice 1/2 inch
  • 1 cup onion, yellow chopped
  • 1 cup bell pepper, green chopped
  • 1 teaspoon garlic minced
  • 335 grams oysters + liquor
  • 100 grams spring onions thinly sliced
  • ¼ teaspoon cayenne to taste

Directions

1. Cook rice until just cooked. Transfer to a large bowl and fluff with a fork.
2. Sauté eggplant in batches, adding oil as necessary until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut into 1/2 inch pieces.
3. Preheat oven to 325*F/165*C/GM 3. Sauté onion and bell pepper until softened and browned. Add garlic, oysters and eggplant and sauté for 1 minute.
4. Gently toss eggplant mixture, oyster liquor, 1/2 cup spring onions, cayenne and salt to taste with rice in bowl. Transfer to a buttered shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup spring onions.
5. Stuffing can be assembled 4 hours ahead and chilled, covered. Bring to room temperature before baking.

Notes
Notes:Original serves 12 or 8 cups.
Serving Ideas:Original serves 12.


Categories
Stuffings
Keywords
Stuffings
MacGourmet downloadEggplant and Oyster Rice Dressing. To import, drag image to your MacGourmet recipe box.