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Eggplant-Crawfish Pirogue

Eggplant-Crawfish Pirogue

Eggplant-Crawfish Pirogue
Eggplant-Crawfish Pirogue
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Eggplant-Crawfish Pirogue
Ingredients
  • 3 medium eggplants, peeled and halved lengthwise
  • 6 T. butter
  • 1 Vidalia onion, chopped
  • 1 c. chopped red bell pepper
  • 1 c. chopped green bell pepper
  • 3 T. minced garlic
  • 1-2 lbs. cooked crawfish tails
  • Salt, red/black pepper
  • 5 t. panko bread crumbs
  • Canola oil, for frying
  • 1 ½ c. flour
  • 2 t. garlic powder
  • 1 c. milk
  • ½ c. grated parmesan cheese
Instructions
  1. In each eggplant half, scoop out flesh, leaving a 1” shell thickness. Chop flesh and set shells aside.
  2. In saucepan, melt butter and add onion, peppers and garlic. Cook until softened. Reduce heat to low and cover pan. Cook, stirring frequently, for 25 minutes or until veggies are very soft and beginning to brown.
  3. Add chopped eggplant, crawfish and season with salt, red/black pepper. Cook another 10 minutes. Remove from heat and add bread crumbs. Set aside.
  4. Preheat oven 350. Line a rimmed baking sheet with foil and set aside.
  5. In large pot, pour oil to 2” deep and heat to 350.
  6. In shallow dish, combine flour, garlic powder, salt, red/black pepper. In another shallow dish, pour milk.
  7. Dip each eggplant shell into milk, then dredge in flour mixture. Repeat coating and dredging twice, more if thicker crust is desired.
  8. Fry shells in batches in hot oil, turning occasionally until golden brown. Transfer to baking sheet with paper towels to drain.
  9. Spoon crawfish mixture into fried shells and transfer to foil-lined baking sheet. Top with Parmesan cheese and bake 10 minutes until filling is heated through and eggplant is tender.
Notes
*****Various seafood can be used.
 

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