Best 2 Eggplant Oyster And Tasso Gratin Recipes

Indulge in a culinary symphony of flavors with our tantalizing Eggplant Oyster and Tasso Gratin. This delectable dish is a harmonious blend of tender eggplant, succulent oysters, and smoky tasso ham, enveloped in a creamy, cheesy sauce. As the eggplant bakes to perfection, it absorbs the briny essence of the oysters and the savory richness of the tasso, creating a symphony of flavors that will tantalize your taste buds. The creamy sauce, made with a roux of butter and flour, is infused with the umami of the oyster liquor and the nutty flavor of Parmesan cheese, creating a velvety canvas for the other ingredients to shine. This irresistible gratin is sure to be the star of any meal, whether you're hosting a special occasion dinner or simply looking for a comforting and flavorful weeknight meal.

In addition to the main recipe, this article also features two variations that offer unique twists on the classic gratin. The first variation incorporates shrimp, adding a briny sweetness that complements the other ingredients beautifully. The second variation swaps out the tasso ham for bacon, creating a smokier and more robust flavor profile. Both variations are equally delicious and offer a delightful change of pace from the original recipe.

Whether you opt for the classic gratin or one of the enticing variations, this dish is sure to become a favorite in your kitchen. Its combination of flavors and textures is sure to impress your family and friends, making it a perfect choice for any occasion. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

EGGPLANT, OYSTER, AND TASSO GRATIN

Eggplant, Oyster, and Tasso Gratin image

Provided by Susan Spicer

Categories Pork Side Mardi Gras Casserole/Gratin Parmesan Oyster Eggplant Winter New Orleans Louisiana Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 pint shucked oysters with their liquor
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken stock or milk
1/2 cup cream
Salt and ground black pepper
Hot sauce
Pinch of freshly grated nutmeg
1/2 cup extra-virgin olive oil
1 small eggplant, peeled and diced (about 2 cups)
1 medium onion, chopped
2 ounces finely chopped tasso (about 3 tablespoons)
1 garlic clove, minced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1/2 cup dry bread crumbs
2 tablespoons chopped parsley
1 tablespoon butter, melted
2 tablespoons olive oil
2 ounces Grana Padano or Parmesan cheese, grated (1⁄4 cup)

Steps:

Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained oysters aside in a small bowl.
Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.
Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Season with salt and pepper. Transfer the eggplant mixture into a colander to drain for 5 minutes. Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.
To assemble the gratin, spread about one-third of the oyster liquor sauce in the bottom of the prepared baking dish. Spoon the eggplant mixture into the dish. Arrange the oysters in a single layer over the eggplant mixture and drizzle with the remaining sauce. Sprinkle the crumb topping over the entire dish. Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.

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.

Tips:

- For the perfect texture, choose eggplants that are firm and heavy for their size. - To prevent bitterness, salt the eggplant slices and let them rest for 30 minutes before cooking. - Dredge the eggplant slices in flour before frying to create a crispy coating. - Use a combination of butter and olive oil to fry the eggplant to prevent burning and add flavor. - Fry the eggplant slices in batches to prevent overcrowding the pan and ensure even cooking. - Cook the eggplant slices until they are golden brown and tender. - Use a variety of toppings for your eggplant gratin, such as cheese, breadcrumbs, and herbs. - Bake the gratin in a preheated oven until the cheese is melted and bubbly. - Serve the gratin immediately with a side salad or roasted vegetables.

Conclusion:

Eggplant oyster and tasso gratin is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its creamy sauce, tender vegetables, and crispy topping, this gratin is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give eggplant oyster and tasso gratin a try. You won't be disappointed!