Title: Eggplant stuffed with oysters
 Categories: Creole, Seafood, Ceideburg 2
      Yield: 4 Servings
 
      2 lg Eggplants, split lengthwise
      2    Jars (10 ounces each)
           -oysters
      3 tb Olive oil
  1 1/2 c  Finely diced onion
      2 lg Garlic cloves, minced
    1/2 ts Herbes de Provence
    1/2 ts Creole seafood seasoning
      2 tb Dry white wine
           I cup fresh bread crumbs
      1 tb Minced chives
    1/4 c  Grated Parmesan
 
  Creole-style seafood seasoning blends are sold in most markets; you
  can use a mixture of salt and red, white and black peppers.
  Chesapeake- style seasonings, such as Old Bay, are another option.
  
  Bake the eggplant halves in a 400F oven until just tender.  Scrape
  out the pulp, leaving a shell about 1/2 inch thick attached to the
  skin. Discard any big clumps of seeds and chop the pulp coarsely.
  Drain the oysters, reserving the liquor.  Chop oysters into
  bite-sized pieces.
  
  Heat the oil in a skillet; add the onion and garlic and cook until the
  onion softens.  Add the herbs and seasoning mix, then stir in the
  oyster liquor and wine.  Reduce slightly, then stir in the eggplant
  pulp, bread crumbs, oysters and chives.  Cook for 1 minute, then
  taste for seasoning and adjust to taste.  Spread the mixture evenly
  in the eggplant shells and top with Parmesan.  Return to the oven and
  bake until nicely browned.
  
  Serves 4.
  
  PER SERVING:  320 calories, 17 g protein, 30 g carbohydrate, 15 g fat
  (3 g saturated), 66 mg cholesterol, 416 mg sodium, 7 g fiber.
  
  Bay Area resident Jay Harlow is the author of "Jay Harlow's Beer
  Cuisine " (Harlow & Ratner) and "Shrimp" (Chronicle Books).
  
  From the San Francisco Chronicle, 2/17/93.
  
  Posted by Stephen Ceideberg; February 23 1993.