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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 c. Minced onions
- 1/4 c. Minced celery
- 2 c. Small-diced eggplant
- 1/4 c. Minced red bell peppers
- 1/4 c. Minced green bell peppers Salt to taste Cayenne pepper to taste
- 1 Tbsp. Minced garlic
- 1/2 c. Minced green onions
- 1 lb Shucked oysters roughly minced
- 1 1/2 c. Oyster liqueur
- 6 x Large eggs beaten
- 1 quart Heavy cream
- 3 c. Cubed day-old bread - (to 4 c.)
- 1/2 c. Grated Parmesan cheese
Direcciones
- Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking dish.
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the onions and celery. Saute/fry for 2 min. Add in the eggplant and peppers. Saute/fry the vegetables for 3 to 5 min, or possibly till the vegetables are soft. Season with salt and cayenne. Add in the garlic and green onions. Saute/fry for 2 min. Stir in the minced oysters and saute/fry for 1 minute. Remove from the heat.
- In a mixing bowl, whisk the oysters liqueur, Large eggs, and cream together. Turn the sauteed mix into the mixing bowl. Mix well. Stir in the bread cubes and cheese. Reseason with salt and cayenne. Pour the dressing into the prepared pan and cover. Bake for 30 min. Remove the cover and bake for an additional 15 min, or possibly till the dressing is set in the center. Remove from the oven and cold slightly before serving.
- Thie recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 6 servings | |
| Calories 825 | |
| Calories from Fat 396 | 48% |
| Total Fat 44.79g | 56% |
| Saturated Fat 22.96g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 344mg | 115% |
| Sodium 1136mg | 47% |
| Potassium 464mg | 13% |
| Total Carbs 77.55g | 21% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.07g | 3% |
| Protein 29.46g | 47% |
