Eggplant And Oyster Stuffed Peppers With A Creole Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	292g / 10oz	Small-diced peeled eggplant
		Salt - to taste
		Cayenne pepper - to taste
1 cup	62g / 2.2oz	Chopped onions
1 teaspoon	5ml	Chopped garlic
2		Fresh oysters, with their liquid
1/4 cup	15g / 0.5oz	Chopped green onions
1 cup	146g / 5.1oz	Fine dried bread crumbs - (to 1 1/2 cups)
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese
8 cups	1896ml	Green bell peppers (small)
		Garnish
1		Creole Sauce - (see recipe)
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped green onions, green part only

Recipe Instructions

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the eggplant. Season with salt and cayenne. Saute until soft, about 3 to 4 minutes. Add the onions. Continue to saute for 1 minute. Stir in the garlic. Add the oysters and liquid. Stir in the green onions and season with salt and cayenne. Saute for 2 minutes. Stir in 1 cup of the bread crumbs and the cheese. If the dressing is too wet add more bread crumbs. Taste, reseason if necessary. Remove from the heat.

Slice the tops off of each pepper and remove the seeds and membranes. Season the inside of each pepper with salt and cayenne. Preheat the oven to 400 degrees. Stuff each pepper with the dressing. Place the peppers on a round cake pan. Add 1/2 cup of water to the pan and cover with foil. Place in the oven and cook for 15 to 20 minutes, or until the peppers are tender. Remove from the oven and cool slightly.

To serve, place two of the peppers in the center of each plate. Spoon the sauce over the peppers. Garnish with a sprinkle of cheese and green onions.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD - NETWORK

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