EGGPLANT AND OYSTER RICE DRESSING
Categories Rice Side Bake Thanksgiving Oyster Eggplant Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl and fluff with a fork.
- Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.
- Preheat oven to 325°F.
- Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.
- Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup scallions.
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Janith Perera
[email protected]This will be a regular in our dinner rotation!
Taylan Chapman
[email protected]I was hesitant to try this recipe because I am not a big fan of eggplant. However, I was pleasantly surprised. The eggplant was cooked perfectly and was not at all bitter. The oyster mushrooms were also delicious. I served the dish over rice, and it
LiquidTrance
[email protected]Great way to use leftover eggplant.
roman faauiga
[email protected]This recipe is a great way to use up leftover eggplant and oyster mushrooms. The dish is easy to make and the flavors are delicious. I especially love the addition of the oyster sauce, which gives the dish a nice umami flavor. I served the dish over
Saleem Meo
[email protected]Eggplant and oyster mushrooms were so good with rice.
Noni Win
[email protected]I am always looking for new ways to cook eggplant, and this recipe did not disappoint. The eggplant was tender and flavorful, and the rice was cooked to perfection. I also loved the addition of the oyster mushrooms, which added a nice umami flavor to
Jimall Dixon
[email protected]Great recipe! Will definitely make again.
gica brawl stars
[email protected]The recipe was easy to follow and the dish turned out great. The combination of eggplant and oyster mushrooms is a winning one, and the sauce is delicious. I served the dish over rice, and it was a perfect meal. I would definitely recommend this reci
pardeep singh
[email protected]Amazing flavors in this simple dish.
Brittany Vaughn
[email protected]I made this recipe last night and it was a hit with my family! The eggplant and oyster mushrooms were perfectly cooked and the rice was fluffy and flavorful. I especially loved the addition of the oyster sauce, which gave the dish a delicious umami f