Easiest Way to Make Delicious Aubergine Pirogue

Aubergine Pirogue. Aubergine Pirogue The meaty aubergine or eggplant with earthy taste is brilliant as ingredient in stew, curry, salad, stuffed, roasted, grilled or deep fried. The following aubergine recipe is a simple vegetarian dish full of flavour and delicious plus pretty easy to prepare it. Cut each eggplant into thirds lengthwise.

Slices of cajun fried eggplant is smothered in a delectible au gratin and shrimp sauce, then served over angel hair pasta. I make mine slightly less spicy, but feel free to spice yours up as much as you want. Deep fry breaded side down until the skin of the eggplant is soft to the touch. You can cook Aubergine Pirogue using 10 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Aubergine Pirogue

1. You need 4-5 of large aubergines, sliced lengthwise.
2. You need 1 of medium red bell pepper, finely chopped.
3. It's 1 of medium yellow bell pepper, finely chopped.
4. You need 1 1/2 cups of cooked rice.
5. It's 100 g of Parmesan cheese, grated.
6. You need of small bunch of parsley, finely chopped.
7. It's of small bunch of spring onion, finely chopped.
8. Prepare 1/2 tsp of dried mint.
9. It's to taste of salt and pepper.
10. You need of Vegetable oil.

In a saute pan, melt the butter. Add garlic, creole seasoning to taste, and shrimp. Wash and cut eggplant in half lengthwise. Turn shells upside down in a pan of cold water to prevent discoloration.

Aubergine Pirogue step by step

1. Ingredients.
2. Slice and place aubergines in a colander. Then sprinkle salt over it and allow it to drain for 1 hour. Salt draws out excess moisture and the bitterness. After an hour rinse the eggplant under cold water to remove the excess salt and pat it dry..
3. In a large skillet, heat the oil and add the eggplant slices. Allow to fry until golden and set aside..
4. In a large bowl with cooked rice, add chopped bell peppers, herbs, cheese, and spices. Mix until combine well..
5. .
6. In a tart mould set eggplant slices (overlap them a little, as you see in the photos)..
7. Then cover base of the tart mould with eggplant slices too.
8. Now spread rice mixture in the mould. With a spoon press down the rice. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos..
9. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos.Put the mould in the oven and allow to bake for about 30 minutes..
10. Then remove from the oven, let it to cool for 5 minutes and then turn the tin up side down..
11. Cut the eggplant pirogue into the pieces and serve it with tortilla bread and garlic-yogurt mixture..
12. .
13. .

This dish is the equivalent to a twice baked eggplant. The eggplant shells are hollowed out, using the pulp to mix with the stuffing. The stuffing is a mixture of the pulp, onions, bell pepper, steamed rice, either ham, shrimp, chicken or a combination. Eggplant Pirogue at Copelands of New Orleans "Copeland's has always been a favorite of mine. In recent years I haven't been able to eat there as much as I use too.