| 1 | md | Eggplant; cut in half lengthwise |
| 1 | | Container (12-ounce) fresh oysters; undrained |
| 1 | c | Dry white wine |
| 1/4 | c | Shallots; finely chopped |
| 3 | | Garlic cloves; minced and divided |
| 1 1/2 | ts | Shallots; diced |
| 2 | tb | Green onions; diced |
| 2 | tb | Celery; diced |
| 2 | ts | Olive oil |
| 1 1/2 | ts | Chopped fresh or 1/2 teaspoon dried oregano |
| 1 | ts | Hot sauce |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lg | Egg; lightly beaten |
| 1 | tb | Water |
| 1 | pk | (16-ounce) wonton wrappers |
| 2 | tb | Cornmeal |
| 2 1/2 | qt | Water |
| 1 | ts | Salt |
| | HERBSAINT CREAM SAUCE |
| 2 | tb | Diced green onions |
| 1 | tb | Diced shallots |
| 1/2 | ts | Minced garlic |
| 2 | ts | Olive oil |
| 1/4 | c | Anise-flavored liqueur |
| | Reserved oyster liquid |
| 1 1/3 | c | Whipping cream |
| 1 | tb | Butter or margarine |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground white pepper |
| | GARNISH |
| | Sliced green onions |
