1 1/2 qt. peeled and diced
3 tbsp extra virgin olive oil
3 tbsp Lea & Perrins® The Original Worcestershire Sauce
4 anchovy filets
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/4 heavy whipping cream
3 tbsp cooked diced bacon
1 tsp. Kosher salt
1/4 tsp. ground cayenne pepper
1/4 tsp. ground black pepper
2 dozen fresh oysters, removed from shell, drained
1 tbsp paprika
16 lemon wedges
- Preheat oven to 375°.
- In a large skillet, sauté eggplant in olive oil over medium heat.
- Add the Worcestershire Sauce and cook until eggplant is tender. Remove from heat and let cool.
- In a food processor, purée eggplant mixture, anchovies and garlic; set aside.
- In a medium saucepan over low heat, combine butter and flour, using a whisk. Cook for 2 to 3 minutes. Slowly add cream to saucepan, continuously whisking until smooth.
- Add eggplant mixture to saucepan, along with bacon, kosher salt, cayenne and black pepper. Mix until well combined; let cool. Place oysters back on shells. Cover each with 1 heaping Tbsp. eggplant mixture, formed into mound. Place oysters on baking sheet. Sprinkle paprika over oysters.
- Bake at 375°. for 12 to 17 minutes or until oysters are bubbly and browned. For each serving, place 1 cup warmed rock salt on individual platter and top with 6 oysters. May use less salt if desired, depending on the size of the platter.
- Garnish each plate with 4 lemon wedges and parsley sprigs.