Eggplant Pirogues

Sep 14, 2016
This dish is the equivalent to a twice baked eggplant. The eggplant shells are hollowed out, using the pulp to mix with the stuffing. The stuffing is a mixture of the pulp, onions, bell pepper, steamed rice, either ham, shrimp, chicken or a combination. The shells are filled with the delicious mixture, topped with bread crumbs and cooked to a golden brown.
Prep time: 15 minutes   Cooking time: 30 minutes   Serves: 6  


3 Whole Eggplant
1 Whole Chopped Onions
1 tablespoon Butter
2 tablespoon Tony Chacheres Original Creole Seasoning
1 cup Shrimp
1/2 cup Rice (Steamed)
1/2 cup Bell Pepper
1/2 cup Bread Crumbs


1: Cut eggplants lengthwise.
2: In a pot, parboil 5 minutes in salted water.
3: Drain.
4: Scoop out the pulp and set aside shells.
5: Place pulp in a large bowl.
6: In a saucepan, saute' onions and bell pepper in butter until tender.
7: Season with Tony Chachere's Original Creole Seasoning.
8: Add all ingredients (except brad crumbs) to eggplant pulp.
9: Blend well.
10: Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs.
11: Bake in a 350 degrees oven until shells are tender and tops are brown (about 30 minutes).

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