STUFFED EGGPLANT PIROGUE
"A pirogue is a small, flat-bottomed boat of a design associated particularly with West African fishermen and the Cajuns of the Louisiana marsh." This recipe sounded so delicious but it seemed scary to me. I figured I'd bite the bullet and make it anyway! This is an Emeril Lagasse recipe :) Of course it uses Essence seasoning or other Creole seasoning, there are many recipes on zaar that can be used. I had help with this, the Chef here allowed me to think that I did all the work, nice guy! Recipe courtesy of the FoodNetwork.com The recipe claimed 30 min prep it was more like 45 min.
Provided by Manami
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 743.4, Fat 36.4, SaturatedFat 20.7, Cholesterol 299.2, Sodium 1110.8, Carbohydrate 56.3, Fiber 8.5, Sugar 7.4, Protein 46.7
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
EGGPLANT PIROGUE
At the popular New Orleans restarant, Copelands, (Popeye's Fried Chicken founder), the most popular dish is their famous Eggplant Pirogue. Slices of cajun fried eggplant is smothered in a delectible au gratin and shrimp sauce, then served over angel hair pasta. I make mine slightly less spicy, but feel free to spice yours up as...
Provided by Donna Graffagnino
Categories Seafood
Time 1h30m
Number Of Ingredients 21
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!
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