Stuffed Eggplant "Pirogue"

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Picture of Stuffed Eggplant "Pirogue" Recipe Photo: Stuffed Eggplant "Pirogue" Recipe
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Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
6 servings
Level:
Easy
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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

Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Newest Ratings and Reviews

Read all 16 reviews

  • on September 10, 2011

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    This is an excellent recipe. I live in Louisiana and if you want to cut some of the time it takes to make the dish, try slicing the eggplant into slices and frying them in lieu of making the boat. Just as tasty and a little easier. The boat is fabulous though. Save it for special occasions when you need the extra wow factor.

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  • on February 06, 2011

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    THIS WAS EXCELLENT! Our Superbowl dinner! It was a little taste of NOLA while we are far away. I think I would call it moderately easy, once you finish all that prep work. Total took me 1.5 hours. This was a recipie that had eluded me, so I was really glad to find it! I will have it forever now! Thank you, Emeril and Food Network.

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  • on July 11, 2009

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    I absolutely love this recipe! I will say it does take some time and you will probably make a mess but I will make this to the day I die!

    One thing I did a little different, instead of using shrimp, I used crawfish meat! I think it es even better, maybe thats just because I live in Louisiana! You can get frozen crawfish tails in the frozen section of most southern grocery stores.

    Even if you don't use crawfish, the recipe is toooooo m m m m good to pass up!!!

    people found this review Helpful.
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