Eggplant Pirogue

4 servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
5.0/5 (1)
Eggplant “Cajun Canoe” fried with Italian style bread crumbs and manned by a crew of 5 Creole garlic butter sautéed shrimp. This elegant appetizer combines crispy breaded eggplant with succulent shrimp in a buttery garlic sauce.

Ingredients

4 servings
  • 1 large eggplant, quartered and v-carved into a canoe shape
  • 2 cups Italian bread crumbs
  • 20 large shrimp, peeled except the tail
  • 3 to 5 cloves of garlic, chopped fine
  • 1 stick butter
  • Creole seasoning
  • egg wash

Step-by-Step Instructions

  1. Quarter and v-cut the eggplant into canoe shapes, removing some of the flesh to create a cavity.
  2. Dip only the meat side into egg wash, then coat with Italian bread crumbs.
  3. Deep fry breaded side down until golden brown and the skin of the eggplant is soft to the touch, about 8-10 minutes. Remove and drain on paper towels.
  4. In a sauté pan, melt the butter over medium heat. Add chopped garlic and Creole seasoning to taste.
  5. Add shrimp to the pan and cook 2-3 minutes per side until pink and cooked through.
  6. Plate the eggplant “pirogues,” add 5 shrimp to each as the “crew,” then drizzle the remaining garlic butter over the shrimp and eggplant.

Common Problems and Solutions

Q: Why is my eggplant soggy after frying?

A: Make sure your oil is hot enough (350-375°F) before adding the eggplant. Fry breaded side down first, and don't overcrowd the pan. Drain well on paper towels after frying.

Q: How do I keep the breading from falling off?

A: Pat the eggplant dry before dipping in egg wash, and press the bread crumbs firmly onto the surface. Let the breaded eggplant rest for 5 minutes before frying to help the coating adhere.

Q: Can I bake instead of frying?

A: Yes, brush the breaded eggplant with oil and bake at 400°F for 20-25 minutes until golden and tender. It won't be quite as crispy but still delicious.

Tips and Techniques

Don’t skip peeling the shrimp except for the tail - the tail-on presentation makes this dish look restaurant-quality. For extra flavor, add a splash of white wine to the butter sauce before adding the shrimp.

Ingredient Substitutions

  • Italian bread crumbs: panko bread crumbs or make your own seasoned bread crumbs
  • Creole seasoning: Cajun seasoning or mix: 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, salt and black pepper
  • butter: olive oil or ghee

Equipment Needed

  • deep fryer or heavy pot for frying
  • candy/frying thermometer
  • large sauté pan or skillet
  • shallow dishes for egg wash and bread crumbs

Historical Context

The pirogue is a traditional shallow-draft boat used throughout South Louisiana’s swamps and bayous for fishing and transportation. This dish creatively honors that heritage by shaping the eggplant like a canoe carrying its “crew” of shrimp.