Eggplant Pirogue with Side Salad

Instructions

1. 1

   Prepare the Eggplant Shells

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Slice the eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a 1/2-inch thick shell. Avoid piercing the skin.
   • Finely chop the scooped-out eggplant flesh and set it aside for the filling.
   • Brush the inside of the eggplant shells with 2 tablespoons of olive oil. Season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
   • Place the shells cut-side down on the prepared baking sheet and bake for 15-20 minutes, until they begin to soften.
2. 2

   Cook the Filling

   • While the shells bake, heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
   • Add the chopped onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 6-8 minutes until softened and translucent.
   • Stir in the minced garlic and the reserved chopped eggplant flesh. Cook for 8-10 minutes, stirring occasionally, until the eggplant is tender and has reduced in volume.
   • Add the chopped shrimp and Creole seasoning. Cook for 2-3 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook.
   • Remove the skillet from the heat. Stir in 3/4 cup of the breadcrumbs, the chopped parsley, and the fresh lemon juice. Season with the remaining salt and pepper. Mix until well combined.
3. 3

   Stuff and Bake the Pirogues

   • Remove the partially baked eggplant shells from the oven. Carefully turn them over so they are cut-side up.
   • Generously stuff each shell with the shrimp filling, mounding it on top.
   • In a small bowl, combine the remaining 1/4 cup of breadcrumbs with the grated Parmesan cheese.
   • Sprinkle this topping evenly over the stuffed eggplants.
   • Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the filling is heated through and the topping is golden brown and crisp.
4. 4

   Garnish and Serve

   • Let the pirogues rest for 5 minutes before serving.
   • Garnish with extra fresh parsley and serve hot.