Stuffed Eggplant "Pirogue" How to prepare
Eggplant pirogue recipe Ingredients
• 2 large eggplants, peeled
• 1 cup plus 4 teaspoons all-purpose flour
• 1 1/2 cups fine dry bread crumbs
• 3 tablespoons plus 1 teaspoon Essence, or other Creole seasoning,
recipe follows
• 2 eggs
• 2 1/3 cups milk
• 5 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1/2 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon salt
• 1 teaspoon minced garlic
• 1/2 cup heavy cream
• 1 1/2 cups grated Cheddar (may substitute other cheeses here, such
as Gruyere or brie)
• 1 bay leaf
• Vegetable oil , for frying
• 3/4 pound medium shrimp , peeled and deveined
• 3/4 pound lump crabmeat, picked over for shells and cartilage
• 1/4 cup dry white wine
• 1/3 cup finely chopped green onions
• 1/4 cup finely grated Parmesan
• 1 tablespoon finely chopped fresh parsley leaves
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 350 degrees F.
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 immediately.
Your Eggplant pirogue recipe is ready now
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