Recipes > Casserole

Eggplant Pirogues

Prep Time

15 minutes

Cook Time

30 minutes


4-6 people

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.

Eggplant Pirogues

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  • 3 Whole Eggplants

  • 1 Whole Onion, Chopped

  • 1 Tablespoon Butter

  • 2 Tablespoons Tony’s Original Creole Seasoning

  • 1 Cup Shrimp

  • 1/2 Cup Steamed Rice

  • 1/2 Cup Bell Pepper

  • 1/2 Cup Bread Crumbs

  • Clear


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

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