Eggplant Pirogue

1. 1
   prep · ~10 min

   Preheat the oven and prepare the eggplants.

   1.Preheat oven to 375°F.

   2.Bring a large saucepan of water to a boil.

   3.Halve eggplants lengthwise. Scoop out the pulp, leaving a 1/2-inch thick shell.

   4.Chop the scooped pulp and set aside.

   TIPLeave enough flesh so the shell holds its shape during baking.
2. 2
   boil · ~2 min

   Blanch the eggplant shells.

   1.Place eggplant shells in boiling water for 2 minutes.

   2.Drain and set aside cut-side down on paper towels.
3. 3
   saute · ~10 min

   Sauté the vegetables.

   1.Melt butter in a large skillet over medium heat.

   2.Add onion, celery, and bell pepper. Cook until softened, about 5 minutes.

   3.Add the chopped eggplant pulp and garlic. Cook for another 5 minutes, stirring occasionally.
4. 4
   saute · ~5 min

   Finish the shrimp filling.

   1.Add the chopped shrimp to the skillet.

   2.Season with paprika, thyme, salt, black pepper, and hot sauce.

   3.Cook until shrimp are pink and just firm, about 3 minutes.

   4.Remove from heat and stir in the bread crumbs and parsley.

   TIPDon't overcook the shrimp. They will cook further in the oven.
5. 5
   bake · ~25 min

   Stuff and bake the pirogues.

   1.Arrange eggplant shells on a baking sheet.

   2.Mound the shrimp filling evenly into each shell, pressing gently.

   3.Bake for 20 to 25 minutes, until the shells are tender and the tops are golden brown.
6. 6
   serve · ~5 min

   Serve hot.

   Let the pirogues rest for 5 minutes before plating. Serve as a main course or over steamed rice.

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