Stuffed Eggplant Pirogue Recipe

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Stuffed Eggplant Pirogue
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  1. Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell.
  2. Set aside, reserve removed pulp for another purpose or discard.
  3. In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.
  4. In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.
  5. In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.
  6. Season the eggplant pirogues with 2 teaspoons of the Essence.
  7. Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs.
  8. Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
  9. Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
  10. In a medium saucepan melt 2 tablespoons of the butter over medium high heat.
  11. Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes.
  12. Add the garlic and cook for 1 to 2 minutes, or until fragrant.
  13. Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.
  14. Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.
  15. Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.
  16. Remove from the heat and add the cheese, stirring until melted.
  17. Add the bay leaf and set aside, covered.
  18. In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute.
  19. Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat.
  20. Add the reserved cheese sauce and stir well to combine.
  21. Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.
  22. Taste and adjust the seasoning, if necessary.
  23. In a large, deep skillet or Dutch oven, heat several inches of oil to 350ºF.
  24. Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.
  25. Drain on paper-lined baking sheet.
  26. Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each.
  27. In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.
  28. Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned.
  29. Garnish with fresh parsley and serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 765.94 Kcal (3207 kJ)
Calories from fat 362.31 Kcal
% Daily Value*
Total Fat 40.26g 62%
Cholesterol 166.8mg 56%
Sodium 1405.29mg 59%
Potassium 684.07mg 15%
Total Carbs 62.46g 21%
Sugars 13.62g 54%
Dietary Fiber 6.97g 28%
Protein 36.08g 72%
Vitamin C 13.6mg 23%
Vitamin A 0.3mg 11%
Iron 5.5mg 31%
Calcium 480.9mg 48%
Amount Per 100 g
Calories 135.89 Kcal (569 kJ)
Calories from fat 64.28 Kcal
% Daily Value*
Total Fat 7.14g 62%
Cholesterol 29.59mg 56%
Sodium 249.33mg 59%
Potassium 121.37mg 15%
Total Carbs 11.08g 21%
Sugars 2.42g 54%
Dietary Fiber 1.24g 28%
Protein 6.4g 72%
Vitamin C 2.4mg 23%
Vitamin A 0.1mg 11%
Iron 1mg 31%
Calcium 85.3mg 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.9
  • 20

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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