Thursday, August 13, 2009

Chef Donald Link's Oyster, Bacon + Eggplant Gratin

Yield: 3 appetizer portions

4 ounces Butcher bacon, cut into a 1/4 inch dice
1/2 cup eggplant, cut into large dice
15 Oysters
4 tablespoons butter, softened
1 lemon, zest + juice
1-2 garlic cloves, finely chopped
2 teaspoons parsley, chopped
3 tablespoons bread crumbs
3 tablespoons parmesan
1 tablespoon olive oil
salt + pepper

- Render bacon in a small amount of oil until cooked through. Reserve bacon fat.
- Saute eggplant in reserved bacon fat until cooked through. Season with salt + pepper.
- Combine softened butter, garlic, lemon zest + juice + half of the parsley. Season with a pinch of salt + pepper. Mash together with a fork until fully incorporated.
- combine bread crumbs, remaining parsley + olive oil. Season with salt + pepper.
- warm an 8 inch iron skillet or equivalent size serving dish. Arrange bacon, eggplant + oysters in the bottom of the pan. Dot with the butter mixture. Sprinkle bread crumb mixture over top of oysters
- Bake at a 475 degree oven for about 5 minutes or until bread crumbs are lightly browned.

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