Roasted Eggplant and Oysters
Procedure
Chef Critique - Nice browning, oysters not overly cooked
My Critique - Not a big fan, nice browning
Group Critique - Okay
- 1 Preheat the oven to 425°F (220°C).
- 2 Pierce the eggplants several times with a fork and place on a baking sheet.
- 3 Bake eggplants 30 minutes or until very tender. Test with a skewer to see if the center is done. Remove from oven and cool. Keep oven hot.
- 4 Sauté the onion in ¼ cup (2 ounces, 56 g) of the butter until glazed, but not brown.
- 5 In another small skillet, fry the bacon until crisp. Drain on several layers of paper towels.
- 6 With a sharp knife, cut off the stem ends of the eggplants and peel them carefully. Discard the skin and place the pulp of the eggplants in a colander to drain. Chop into ¾-inch (1.9 cm) cubes and combine with the sautéed onion.
- 7 Crumble the bacon into the mixture, then add ½ cup (1¼ ounces, 35 g) bread crumbs, the salt, pepper, and oysters.
- 8 Melt the remaining butter in a small saucepan.
- 9 Divide the eggplant pulp and oyster mixture into 4 equal portions and place in individual ramekins. Pour melted butter over each portion. Sprinkle each evenly with remaining bread crumbs.
- 10 Bake for 20 minutes, or until the mixture bubbles vigorously around the edges and the top is well browned.
Chef Critique - Nice browning, oysters not overly cooked
My Critique - Not a big fan, nice browning
Group Critique - Okay