Stuffed Eggplant - Eggplant Shrimp Boats

6 servings Prep: 20 m Cook: 35 m Total: 55 m Intermediate
5.0/5 (2)
Eggplant shrimp boats: tender eggplant shells stuffed with rice, shrimp, and the holy trinity, then baked until golden. The French call eggplants “Aubergines”, us Cajuns, we call them “Brahams”. This warm season vegetable makes a beautiful stuffed dish - the eggplant halves become boats filled with savory shrimp, rice, and vegetables.

Ingredients

6 servings
  • 2 large eggplants
  • 2 cups water
  • 1 tsp salt
  • 2 tbsp butter or margarine
  • 1/2 cup diced celery
  • 1/4 cup chopped green pepper
  • 1/4 cup parsley chopped fine
  • 2 cups cooked rice
  • 1 pound shrimp cleaned and chopped
  • 1/2 tsp Worcestershire sauce
  • 1/2 can chopped green onions scallions

Step-by-Step Instructions

  1. Cut eggplants in half lengthwise and scoop the center of eggplants out, leaving about 1/4-inch thick shells. Dice the scooped-out eggplant flesh and set aside. Save the eggplant shells.
  2. Add 2 cups water and 1 tsp salt to the eggplant shells in a large saucepan and boil for 5 minutes to soften. Drain well and set aside.
  3. Melt butter in a large frying pan over medium heat. Add celery, green onions, green pepper, and parsley. Sauté until vegetables are tender, about 5-7 minutes.
  4. Stir in the diced eggplant, cooked rice, chopped shrimp, Worcestershire sauce, and additional salt and pepper to taste. Cook 5 minutes, stirring constantly, until shrimp turn pink and mixture is well combined.
  5. Fill the drained eggplant halves with the shrimp and rice mixture, mounding slightly. Place in a greased baking dish.
  6. Bake in a 375°F oven for 20 to 30 minutes until the eggplant shells are fully tender and the tops are lightly browned.

Common Problems and Solutions

Q: Why are my eggplant shells falling apart?

A: Don't boil them too long - just 5 minutes is enough to soften them. Also, leave about 1/4-inch of flesh when scooping to maintain structure.

Q: Can I prepare these ahead of time?

A: Yes, you can stuff the eggplant shells, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if going straight from the refrigerator to the oven.

Q: My filling seems too dry - what happened?

A: Make sure your rice is freshly cooked and still moist. You can add a tablespoon or two of chicken broth to the filling mixture if needed.

Tips and Techniques

Don’t skip the step of boiling the eggplant shells - this pre-cooks them so they’ll be perfectly tender after baking. Choose eggplants that are firm and heavy for their size with smooth, shiny skin. You can sprinkle breadcrumbs and a little butter on top before baking for a crispy crust.

Ingredient Substitutions

  • shrimp: crawfish tails or crabmeat
  • cooked rice: cooked quinoa or cauliflower rice
  • butter: olive oil or bacon grease
  • fresh eggplant: frozen eggplant halves

Equipment Needed

  • Large saucepan for boiling eggplant shells
  • Large frying pan or skillet for sautéing
  • Baking dish (9x13 inch works well)
  • Sharp spoon or melon baller for scooping eggplant

Historical Context

In Cajun country, eggplant is called “braham” (pronounced BRA-hm), derived from the French “aubergine”. Stuffed vegetables have been part of Louisiana cooking since the early Acadian settlers adapted their French techniques to local ingredients like eggplant, mirliton, and bell peppers.