Oyster Eggplant And Tasso Gratin Recipes

OYSTER, EGGPLANT, AND TASSO GRATIN

Oyster, Eggplant, and Tasso Gratin image

This recipe for oyster, eggplant, and tasso gratin is courtesy of chef Susan Spicer.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter, plus more for baking dishes
1 pint shucked oysters in their liquor
2 tablespoons all-purpose flour
1/2 cup homemade or low-sodium store-bought chicken broth or milk
1/2 cup heavy cream
Coarse salt and freshly ground pepper
Hot sauce
Pinch of freshly grated nutmeg
1/4 cup olive oil
1 medium to large eggplant, peeled and chopped (about 2 cups)
1 medium onion, chopped
2 ounces finely chopped tasso (about 3 tablespoons)
1 clove garlic, finely chopped
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
Cheesy Breadcrumb Topping

Steps:

Preheat oven to 400 degrees. 4 individual shallow baking dishes.
Drain oysters into a large bowl, reserving liquor. Check oysters for any pieces of shell and discard. Strain liquor through a fine mesh sieve; set aside.
Melt butter in a small saucepan over low heat. Whisk in flour, then add reserved oyster liquor and broth or milk. Bring mixture to a boil, whisking constantly. Whisk in cream and reduce heat to a simmer. Cook for 10 minutes, stirring occasionally. Season with salt, pepper, hot sauce, and nutmeg. Remove mixture from heat; cover sauce to keep warm.
Heat olive oil in a medium skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Add onion, tasso, and garlic; stir in sage and rosemary. Cook until eggplant is tender and cooked through, 5 to 7 minutes more. Season with salt and pepper; transfer mixture to a colander; let stand to drain excess oil, about 5 minutes.
Spread mixture evenly in baking dishes; top with an even layer of oysters. Drizzle with sauce and sprinkle over breadcrumb topping. Transfer to oven and bake until golden brown and bubbly, about 10 minutes. Serve immediately.

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