Best 2 Oyster Eggplant And Tasso Gratin Recipes
Indulge in a culinary journey with our tantalizing trio of eggplant-based dishes. Embark on a flavor expedition starting with the classic Eggplant Parmesan, a symphony of crispy eggplant slices, layered with savory tomato sauce, melted cheese, and a sprinkling of Parmesan. Next, dive into the vibrant Oyster Eggplant and Tasso Gratin, where tender eggplant mingles with plump oysters, smoky tasso ham, and a creamy sauce, all baked to golden perfection. Last but not least, savor the unique flavors of Eggplant Rollatini, a delightful combination of grilled eggplant slices rolled around a savory filling of ricotta, spinach, and sun-dried tomatoes, topped with a rich tomato sauce. Each recipe promises a unique and unforgettable eggplant experience, sure to satisfy any palate. So, grab your apron and embark on this culinary adventure, transforming humble eggplants into extraordinary culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT, OYSTER, AND TASSO GRATIN
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
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
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
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:
- Choose fresh, high-quality ingredients. This will make all the difference in the flavor of your gratin. Look for firm, plump oysters, tender eggplant, and flavorful tasso.
- Don't overcook the eggplant. It should be cooked until it is tender but still holds its shape. Overcooked eggplant will be mushy and bland.
- Use a good quality cheese. The cheese is one of the main ingredients in this gratin, so it's important to use one that you enjoy. A sharp cheddar cheese or a creamy Gruyère cheese are both good choices.
- Season the gratin to taste. Add salt, pepper, and other spices to taste. You can also add a splash of white wine or lemon juice for extra flavor.
- Serve the gratin hot. This dish is best enjoyed fresh out of the oven, when the cheese is still melted and bubbly.
Conclusion:
Oyster, eggplant, and tasso gratin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its combination of briny oysters, tender eggplant, and flavorful tasso, this gratin is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give oyster, eggplant, and tasso gratin a try. You won't be disappointed!
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