Best 2 Eggplant Oyster And Tasso Gratin Recipes
Welcome to the world of culinary delights! Embark on a delectable journey as we uncover the secrets to creating an exceptional "Eggplant Oyster and Tasso Gratin." This savory dish combines the rich flavors of tender eggplant, succulent oysters, and smoky tasso ham, all harmoniously blended in a creamy gratin sauce. Get ready to indulge in a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. Discover the art of preparing this classic dish, with tips and tricks to ensure a perfect gratin every time. Whether you're a seasoned cook or just starting out, let us guide you through the process and help you create a dish that will impress your family and friends.
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:
- To ensure the smoothest texture, make sure to drain the eggplant thoroughly after salting it. This will help remove excess moisture and prevent the gratin from becoming watery.
- Don't be afraid to adjust the seasonings to your liking. If you prefer a more robust flavor, add a bit more cayenne pepper or paprika. If you want a richer flavor, use a combination of grated Parmesan and Gruyère cheese.
- To achieve a crispy crust on top of the gratin, make sure to use a breadcrumb mixture that is both buttery and flavorful. You can also sprinkle some additional grated Parmesan cheese on top before baking.
- If you are short on time, you can use pre-cooked eggplant or tasso. Just be sure to heat them through before adding them to the gratin.
- Serve the gratin immediately after it comes out of the oven. This will ensure that it is nice and hot and the cheese is melted and gooey.
Conclusion:
Eggplant oyster and tasso gratin is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, crispy crust, and flavorful fillings, this gratin is sure to be a hit at your next gathering.
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