Instructions: Preheat the oven to 350 degrees. Halve the aubergine lengthwise. Scoop out the flesh, leaving a shell 1/2" thick inside the skin. Chop the aubergine flesh. Cut the oysters into bite size pieces. Melt the butter in a skillet. Saute the onion and garlic until transparent. Add the oysters and aubergine pulp. Cook for 1 minute. Stir in the bread crumbs and the seasonings. Pile the aubergine mixture into the aubergine shells. Arrange the stuffed aubergine shells on a well buttered baking sheet. Bake for 35 minutes. Serve hot.

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