Eggplant Piroque

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Eggplant piroque

Yield: 4-6

Author: Jolie Meaux

Prep time: 40 MinCook time: 1 HourInactive time: 45 MinTotal time: 2 H & 25 M

Eggplant Pirogue is one of those rich Louisiana dishes that turns a simple ingredient into something worth talking about. Thin slices of eggplant are breaded and fried until golden and crisp, then topped with a creamy Creole seafood sauce loaded with shrimp and plenty of Louisiana flavor.

You get crunchy fried eggplant underneath, tender seafood on top, and a rich, savory cream sauce that ties it all together. It’s comforting, a little indulgent, and perfect when you want something that feels like it came straight out of a South Louisiana kitchen.

Serve it as an appetizer, a side, or make it the star of the plate. Either way, you’ll probably want extra sauce.

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Ingredients

Eggplant PIroque

• Fried Eggplant slices
• Creole Shrimp and Crab Sauce
• Angel Hair Pasta
• Chopped Green Onions or Parsley( for garnish)

Fried Eggplant

• 1 large globe eggplant, sliced into ¼-inch-thick rounds (about 1 ¼ pounds)
• Kosher salt (such as Diamond Crystal)
• ½ cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 3 cups Italian Seasoned bread crumbs
• 1 tbsp Seasoning of your choice, I use cajun/creole style
• 1 cup canola oil, for frying

Creole Shrimp and Crab Cream Sauce

• 1 lb medium shrimp, peeled and deveined
• 1 lb crab claws, or 8oz lump crabmeat
• 2 tbsp unsalted butter
• 1 cup heavy whipping cream
• 1 cup white wine * see notes
• ¼ cup grated parmesan cheese
• ¼ cup grated asiago cheese
• 1/2 tbsp cajun seasoning
• 1 tsp lemon pepper seasoning
• 1 tsp smoked paprika
• 2 tbsps capers
• 1 shallot, diced
• 2 cloves garlic
• 1 cup fire roasted tomatoes
• ½ tsp dried thyme
• salt and pepper, to taste

Instructions

Eggplant Piroque

1. Place a serving of hot pasta on the bottom of each plate. Top the pasta with one fried eggplant round, then spoon the Creole seafood cream sauce over the eggplant.
2. Add a second fried eggplant round on top, then finish with another generous spoonful of seafood cream sauce. Garnish as desired and serve immediately while everything is hot.

Creole Seafood Cream Sauce

1. Season shrimp with salt and pepper. In a large skillet or saucepan, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
2. Cook shrimp until just pink. Cook about 2-3 minutes per side. Remove shrimp from pan and set aside.
3. Reduce heat to medium. Melt the additional 2 tablespoons of butter.
4. Add shallots. Cook until onions are soft, about 3-5 minutes.
5. Add the garlic and cook until fragrant, about 1-2 minutes.
6. Add 1 cup wine and scrape up any bits from the bottom of the pan. Bring to a simmer.
7. Add heavy whipping cream and bring back to a simmer. Cook until the sauce thickens, about 3-4 minutes. Reduce heat to low.
8. Add Parmesan cheese and Asiago cheese. Add seasonings and capers. Stir to combine.
9. Add tomatoes and thyme to sauce. Stir to combine.
10. Add shrimp and crab claws to cream sauce. Stir occasionally and cook over a low simmer for about 2-3 minutes. Just enough to heat up the crab claws and finish cooking the shrimp.

Fried Eggplant

1. Place the eggplant slices in a large bowl, sprinkle with 1 teaspoon of salt, and toss to evenly coat. Set aside for 10 to 20 minutes, then use a clean dish towel or paper towels to pat each slice dry, absorbing any released water.
2. Meanwhile, place the flour in a shallow bowl or rimmed plate. Crack the eggs, add the milk, and beat with a fork. In a third bowl, combine the breadcrumbs and seasoning.
3. Working one at a time, dip the eggplant rounds into the flour, shaking off any excess, then into the egg mixture, and finally, into the panko mixture, coating each piece completely. Place on a paper towel-lined plate until ready to cook.
4. Pour the oil into a large, heavy-bottomed skillet or Dutch oven and heat over medium-high. When the oil is hot (it should sizzle immediately if you drop a breadcrumb into the pan), carefully place a few eggplant slices in the pan. Reduce heat to medium and cook for 1 to 2 minutes per side, until golden brown.
5. Transfer to the prepared plate, sprinkle lightly with salt, and repeat with the remaining eggplant, adjusting the heat as necessary to prevent smoking. Sprinkle the eggplant with parsley and serve hot, with marinara sauce for dipping if you like.

Nutrition Facts

Calories

1610

Fat

97 g

Sat. Fat

26 g

Carbs

105 g

Fiber

12 g

Net carbs

93 g

Sugar

16 g

Protein

72 g

Sodium

2871 mg

Cholesterol

418 mg

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