Monday, January 23, 2017

Eggplant Pirogues

Basically a twice baked eggplant shells are hollowed out using the pulp mixed a mixture of the pulp, onions, bell pepper, steamed rice with either ham, shrimp, chicken) then topped with bread crumbs cooked til golden brown. Growing up I liked word play Pirogues to me is a play on the word pirougue (a long narrow canoe made from a single tree trunk associated particularly with the Cajuns of the Louisiana marsh)
                  (Prep time: 15 minutes   Cooking time: 30 minutes   Serves: 6)
3 Whole Eggplant
1 Whole Chopped Onions
1 tablespoon Butter
2 tablespoons Tony Chacheres Creole Seasoning
1 cup Shrimp
½  cup Rice (Steamed)
½  cup Bell Pepper
standard eggplant interior view
½  cup Bread Crumbs
Cut eggplants lengthwise.
In a pot, parboil 5 minutes in salted water.
Scoop out the pulp and set aside shells.
Place pulp in a large bowl.
In a saucepan, saute' onions and bell pepper in butter until tender.
Season with Tony Chachere's Creole Seasoning.
Add all ingredients (except brad crumbs) to eggplant pulp.
Blend well.
Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs.
Bake in a 350 degrees oven until shells are tender and tops are brown (about 30 minutes).
kind a looking like a pirougue

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