Eggplant Pirogue

4 servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
5.0/5 (1)
Eggplant “Cajun Canoe” (pirogue, pronounced ‘pee-rogue’) 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 (1 egg beaten with 1 tbsp water)
  • vegetable oil for deep frying

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. Heat 2-3 inches of vegetable oil to 350-375°F in a deep fryer or heavy pot. 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.