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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
Prepare the Eggplant Shells
Cook the Filling
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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.
This cajun_creole recipe takes 80 minutes to prepare and yields 4 servings. At 442.94 calories per serving with 31.83g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Stuff and Bake the Pirogues
Garnish and Serve
Replace the shrimp with 1 lb of ground beef, pork, or crumbled andouille sausage. Brown the meat before adding the vegetables.
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.
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.
Mix 1/4 cup of shredded pepper jack or mozzarella cheese with the breadcrumb and Parmesan topping for a meltier, cheesier crust.
Eggplant is an excellent source of dietary fiber, which is crucial for digestive health, regulating blood sugar, and promoting a feeling of fullness.
Shrimp provides high-quality, low-fat protein, which is essential for building and repairing tissues, muscle function, and overall body maintenance.
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.
Using olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
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.
Yes, it can be a very healthy dish. It's rich in fiber from the eggplant and vegetables, provides lean protein from shrimp, and uses heart-healthy olive oil. The main calorie sources are the oil and breadcrumbs, which can be used in moderation.
Absolutely. For a vegetarian version, replace the shrimp with chopped mushrooms, lentils, or cooked rice. For a vegan version, do the same and use a vegan Parmesan alternative and ensure your breadcrumbs are vegan.
Yes. You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the final baking time since it will be cold.
It's a complete meal on its own, but it pairs wonderfully with a simple green salad with a vinaigrette, some steamed rice, or a side of crusty French bread to soak up any juices.
You may have scooped them too thin. It's important to leave at least a 1/2-inch thick wall to provide enough structure to hold the filling during baking.