Eggplant Pirogue
A true Louisiana classic! Tender eggplant halves are hollowed out to create 'pirogues' or little boats, then filled with a savory mixture of shrimp, vegetables, and Creole spices before being baked to golden perfection.
For 4 servings
4 steps. 55 minutes total.
- 1
Step 1
- a.Prepare the Eggplant Shells
- b.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- c.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.
- d.Finely chop the scooped-out eggplant flesh and set it aside for the filling.
- e.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.
- f.Place the shells cut-side down on the prepared baking sheet and bake for 15-20 minutes, until they begin to soften.
- 2
Step 2
- a.Cook the Filling
- b.While the shells bake, heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
- c.Add the chopped onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 6-8 minutes until softened and translucent.
- d.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.
- e.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.
- f.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
Step 3
- a.Stuff and Bake the Pirogues
- b.Remove the partially baked eggplant shells from the oven. Carefully turn them over so they are cut-side up.
- c.Generously stuff each shell with the shrimp filling, mounding it on top.
- d.In a small bowl, combine the remaining 1/4 cup of breadcrumbs with the grated Parmesan cheese.
- e.Sprinkle this topping evenly over the stuffed eggplants.
- f.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
Step 4
- a.Garnish and Serve
- b.Let the pirogues rest for 5 minutes before serving.
- c.Garnish with extra fresh parsley and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To ensure your eggplant isn't bitter, you can 'sweat' it. After scooping, sprinkle the inside of the shells and the chopped flesh with salt and let sit for 30 minutes. Rinse well and pat dry before proceeding.
- 2For a richer flavor, substitute half of the shrimp with lump crabmeat or cooked and crumbled andouille sausage.
- 3Don't overcrowd the skillet when cooking the filling. Use a large enough pan to allow the vegetables to sauté rather than steam.
- 4If the filling appears too dry, add a splash of vegetable or chicken broth to reach the desired consistency.
- 5The stuffed, unbaked pirogues can be assembled up to a day in advance. Cover and refrigerate, then add about 10 minutes to the final baking time.
Adapt it for your goals.
Protein Swap
Replace the shrimp with 1 lb of ground beef, pork, or crumbled andouille sausage. Brown the meat before adding the vegetables.
VegetarianVegetarian
Omit the shrimp and add 8 oz of chopped cremini mushrooms along with the eggplant flesh. You can also add 1 cup of cooked rice or lentils to the filling for more substance.
Spicier VersionSpicier Version
Add 1/4 teaspoon of cayenne pepper or one minced jalapeño (seeds removed for less heat) along with the Holy Trinity for an extra kick.
Cheesy ToppingCheesy Topping
Mix 1/4 cup of shredded pepper jack or mozzarella cheese with the breadcrumb and Parmesan topping for a meltier, cheesier crust.
Why this is on our healthy list.
High in Dietary Fiber
Eggplant is an excellent source of dietary fiber, which is crucial for digestive health, regulating blood sugar, and promoting a feeling of fullness.
Rich in Lean Protein
Shrimp provides high-quality, low-fat protein, which is essential for building and repairing tissues, muscle function, and overall body maintenance.
Packed with Antioxidants
The 'Holy Trinity' of onion, bell pepper, and celery, along with garlic, are loaded with antioxidants that help protect your cells from damage caused by free radicals.
Contains Heart-Healthy Fats
Using olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Frequently asked questions
A single serving of Eggplant Pirogue contains approximately 350-450 calories, depending on the size of the eggplant and the amount of oil used. It's a well-balanced main course.