Name: Eggplant and Oyster Rice Dressing
Yield: Makes about 8 cups
Ingredients: 3 cups water; 1 1/2 teaspoons kosher salt; 1 1/2 cups white rice (short, medium, or long grain); 7 tablespoons olive oil; 1 1/4 lb eggplant, trimmed and sliced crosswise 1/2 inch thick; 1 cup chopped onion; 1 cup chopped green bell pepper; 1 teaspoon minced garlic; 24 shucked oysters, including liquor (1 pint total); 1 cup thinly sliced scallion greens; 1/4 teaspoon cayenne, or to taste

What northerners call stuffing, southerners call dressing. Oysters and eggplant are a classic Louisiana combination, and the bite of cayenne adds to the authenticity.

Active time: 1 hr Start to finish: 2 1/2 hr

Cooks' note:

• Stuffing can be assembled (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.

Recipe notes

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