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  • Writer's pictureTommy Centola

Stuffed Eggplant Pirogue Peggy

Updated: Mar 23, 2021

Today is my wife’s birthday. So to honor her, here is a recipe named for her. Happy Birthday Peggy! I Love You!

My wife, Peggy loves eggplant. Every couple of months, we drive

over an hour to Copeland’s in West Little Rock. Her main reason to

go there is one dish, Eggplant Pirogue. A pirogue is a

flat bottom boat that is used in the swamps of Louisiana. This dish resembles a

pirogue, half of the eggplant stuffed with plenty of seafood.

3 medium Eggplant cut in half lengthwise

1 tablespoon Olive Oil

½ cup Ham diced small

½ cup Onion chopped

¼ cup Yellow Bell Pepper chopped

3 cloves Garlic chopped

½ cup Seafood Stock or Chicken Broth

½ pound medium Shrimp peeled, deveined and chopped

½ pound Lump Crabmeat cleaned of shells

½ cup seasoned Bread Crumbs

6 tablespoons Fresh Parmesan Cheese grated and divided

¼ cup Green Onions finely chopped

1 tablespoon Fresh Basil chopped

 1½ teaspoons Fresh Tarragon chopped

 1 teaspoon Lemon Zest

 1/1/2 teaspoon Creole Seasoning Blend

  Preheat over to 425 degrees. Score cut side of each eggplant half

in a crisscross pattern. Lightly coat cut sides of eggplant with cooking

spray. Place eggplant halves, cut side down, on a baking sheet. Bake

at 425 degrees for 10 minutes. Turn the eggplant halves over and

bake for an additional 10 minutes or until tender. Remove from oven

and let cool for 10 minutes. Remove pulp for the eggplant, leaving

a ¼ inch thick shell. Place eggplant shells on baking sheet coated

with cooking spray. Chop pulp and put aside. Reduce oven to 350

degrees. Heat olive oil in a large nonstick skillet over medium-high

heat. Add ham, onion, bell pepper, and garlic. Sauté for 5 minutes.

Add reserved eggplant pulp and stock, cooking for 10 minutes or until

most of the liquid evaporates, stirring occasionally. Stir in shrimp and

crabmeat, cook 1 minute and remove from heat. Add breadcrumbs,

three tablespoons Parmesan cheese, green onions, basil, tarragon,

lemon zest, and Creole seasoning, stirring gently to combine. Mound

about ½ cup of seafood mixture into each shell. Sprinkle each with

the remaining Parmesan cheese. Bake at 350 degrees for 15 minutes

or until thoroughly heated and shrimp are done.


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