Eggplant Pirogue Recipes

EGGPLANT PIROGUE

Steps:

• Quarter and v-cut the eggplant.
• Dip only the meat side into egg wash, then bread crumbs.
• Deep fry breaded side down until the skin of the eggplant is soft to the touch.
• In a saute pan, melt the butter. Add garlic, creole seasoning to taste, and shrimp. Cook both sides until pink. Plate the eggplant, add the "crew" of shrimp, then drizzle remaining butter over the shrimp and eggplant.

SHRIMP STUFFED EGGPLANT

Steps:

• Slice whole eggplant lengthwise. Cut a cross-hatch in the eggplant with a sharp utility knife and brush some olive oil over the eggplant. (See Recipe Notes)
• Place the eggplant, cut side down on a baking rack and place in a preheated 400 degree (F) oven for 30 to 40 minutes or until the eggplant meat is soft.
• Allow the eggplants to cool. Scoop out the pulp, leaving about ¼ inch of the shell-resembling a little boat.
• Chop the scooped-out eggplant and set aside.
• Peel, de-vein and rinse the shrimp, then pat dry with paper towels.
• Chop about ¾ of the shrimp into small pieces, leave the remainder whole.
• Mix with some creole seasoning and set aside.
• Heat butter in a dutch oven over medium-high heat until bubbly.
• Saute the onions, bell peppers and celery in the butter until beginning to caramelize, about 8 to 10 minutes.
• Add the garlic and green onions and saute until aromatic, about 2 minutes.
• Mix in about half of the Herb and Spice Blend and the bay leaves. Saute for about 2 minutes.
• Add in the chopped eggplant; reduce heat to medium, cover the dutch oven and slow simmer about 10 to 15 minutes.
• Add the Worcestershire sauce and the stock, uncover and simmer for about 15 to 20 minutes until the eggplant is very soft and mash-able. (See Recipe Notes)
• Add in the shrimp, mix well and saute until the shrimp start to turn pink, simmer about 5 to 10 minutes.
• Stir in the breadcrumbs, starting with about half and adding more until you have the consistency of a filling.
• Add in the rest of the Herb and Spice Blend, mix well.
• Remove the Dutch oven from the heat, cover and let sit for about 5 minutes.
• Remove the lid and allow the eggplant to cool about 15 minutes before stuffing. Remove bay leaves.
• Preheat the oven to 350 degrees.
• With a spatula or wooden spoon, stuff the eggplant mixture into the eggplant halves, pushing to fill all the voids.
• Once all the filling has been used, sprinkle some bread crumbs on top and place 2 or 3 small tabs of butter on top of each.
• Place in the 350-degree oven and Bake until browning on top,

STUFFED EGGPLANT PIROGUE

Steps:

• Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell.
• Set aside, reserve removed pulp for another purpose or discard.
• In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.
• In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.
• In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.
• Season the eggplant pirogues with 2 teaspoons of the Essence.
• Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs.
• Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
• Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
• In a medium saucepan melt 2 tablespoons of the butter over medium high heat.
• Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes.
• Add the garlic and cook for 1 to 2 minutes, or until fragrant.
• Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.
• Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.
• Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.
• Remove from the heat and add the cheese, stirring until melted.
• Add the bay leaf and set aside, covered.
• In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute.
• Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat.
• Add the reserved cheese sauce and stir well to combine.
• Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.
• Taste and adjust the seasoning, if necessary.
• In a large, deep skillet or Dutch oven, heat several inches of oil to 350ºF.
• Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.
• Drain on paper-lined baking sheet.
• Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each.
• In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.
• Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned.
• Garnish with fresh parsley and serve at once.

EGGPLANT PIROGUE

Steps:

• 1. EGGPLANT: Salt the eggplant slices and let drain in a colander for about 10 minutes. Rinse and pat dry.
• 2. In a medium bowl beat eggs and half & half together. In a separate bowl mix fish fry, breadcrumbs and Cajun seasonings together. Put the flour in another bowl or pie plate.
• 3. Take a slice of eggplant and dust it in the flour, shake off excess, then dip in the egg mixture, then in the breadcrumb mixture. Make sure the eggplant is covered with the coating.
• 4. Set them on a platter lined with waxed paper. Repeat for the remaining eggplant slices. Put a layer of waxed paper between layers of eggplants as they are dipped and coated. Put in refrigerator for 30 minutes to 1 hour. (At this point start the sauce.)
• 5. If you want to fry the eggplants make sure you have enough oil to cover the eggplant slices and fry at 350 for 3-5 minutes or until golden brown. Remove fried eggplant to a platter lined with paper towels to drain. If you prefer to bake the eggplant, place on baking sheet sprayed with non-stick spray (I like olive oil spray) and bake at 450* for 10 minutes, flip slices over and bake for about 10 more minutes until golden brown.
• 6. SAUCE DIRECTIONS:
• 7. Make a light roux by mixing 1 cup butter and 1 1/2 cup flour together for at least 5 minutes.
• 8. In a large heavy skillet or saucepan bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half, wine, and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
• 9. In Separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for about 3 minutes until the shrimp just start to turn pink. Pour shrimp and garlic mixture into white sauce and simmer on very low heat for about 15-20 minutes. Sauce should be fairly thick but you can adjust it to your liking. Season to taste with salt, white pepper and Cajun seasoning as desired.
• 10. TO ASSEMBLE:
• 11. Put a serving of angel hair pasta on a plate then top the pasta with 2 slices of eggplant. Ladle enough sauce over eggplant to also blend with the pasta.
• 12. Garnish with sliced green onions, chopped fresh parsley and a lemon wedge. Serve with green salad and garlic bread. Enjoy!