Eggplant Pirogue

  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 5m
  • Ready In : 35m
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Eggplant “Cajun Canoe” fried with Italian style bread crumbs and manned by a crew of 5 Creole garlic butter sautéed shrimp.


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


Step 1

Quarter and v-cut the eggplant.

Step 2

Dip only the meat side into egg wash, then bread crumbs.

Step 3

Deep fry breaded side down until the skin of the eggplant is soft to the touch.

Step 4

In a saute pan, melt the butter. Add garlic, creole seasoning to taste, and shrimp. Cook both sides until pink. Plate the eggplant, add the "crew" of shrimp, then drizzle remaining butter over the shrimp and eggplant.

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