1 medium Eggplant, cut in half lengthwise
1 Container (12-ounce) fresh oysters, undrained
1 cup Dry white wine
1/4 cup Shallots, finely chopped
3 Garlic cloves, minced and divided
1 1/2 tsp Shallots, diced
2 tbsp Green onions, diced
2 tbsp Celery, diced
2 tsp Olive oil
1 1/2 tsp Chopped fresh or 1/2 teaspoon dried oregano
1 tsp Hot sauce
1/4 tsp Salt
1/4 tsp Pepper
1 large Egg, lightly beaten
1 tbsp Water
1 package (16-ounce) wonton wrappers
2 tbsp Cornmeal
2 1/2 qt Water
1 tsp Salt
HERBSAINT CREAM SAUCE
2 tbsp Diced green onions
1 tbsp Diced shallots
1/2 tsp Minced garlic
2 tsp Olive oil
1/4 cup Anise-flavored liqueur
Reserved oyster liquid
1 1/3 cup Whipping cream
1 tbsp Butter or margarine
1/4 tsp Salt
1/8 tsp Ground white pepper
GARNISH
Sliced green onions
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Place eggplant, cut side down, on a baking sheet; bake at 400° for 45 minutes. Cool to touch; peel, seed, and finely chop. Drain on paper towels. Set aside.
Combine undrained oysters, wine, 1/4 cup shallots, and 2 cloves minced garlic in a saucepan; bring to a boil, stirring occasionally. Cook 1 minute or until oyster edges begin to curl. Drain, reserving liquid for Herbsaint Cream Sauce. Cool to touch; finely chop oysters, and set aside.
Saute remaining 1 clove minced garlic, 1 1/2 teaspoons shallots, green onions, and celery in oil until tender; stir in eggplant, oysters, oregano, and next 3 ingredients.
Combine egg and 1 tablespoon water; brush over 1 side of half of wonton wrappers. Place a portion of filling on each; top with remaining wrappers, pressing edges to seal. Brush tops with remaining egg mixture; sprinkle with cornmeal. Cover with a damp dishtowel.
Bring 2 1/2 quarts water and 1 teaspoon salt to a boil in a large Dutch oven. Add one-third of filled wrappers; cook 3 minutes. Remove with a slotted spoon, and gently stir into warm Herbsaint Cream Sauce. Repeat procedure with remaining filled wrappers. Serve immediately, and garnish, if desired. Yield: 5 servings.
Herbsaint Cream Sauce: Saute first 3 ingredients in oil in a large skillet until tender. Stir in liqueur and oyster liquid, and bring to a boil. Boil until mixture is reduced to 1 cup.
Stir in whipping cream and remaining ingredients, and cook until thoroughly heated. Yield: about 2 1/4 cups.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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