- It's what's cooking online!
home > recipes > meals / dishes > side dishes > vegetables > vegetables D-Q > eggplant > cajun eggplant pirogue

Cajun Eggplant Pirogue

recipe at a glance

recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   6


recipe id: 86811

Be the first to upload an photo of Cajun Eggplant Pirogue

recipe tools

Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup parsley, chopped
2 cloves garlic, finely chopped
1/3 cup shortening, melted
1 large eggplant
1 cup canned tomatoes
2 bay leaves
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup water
1 cup deveined shrimp
3 tablespoons butter or margarine, melted
3/4 cup dry bread crumbs


Saute onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise.

Scoop out pulp, leaving about 1/4 inch thickness around the shell. Turn shells upside down in a pan of cold water to prevent discoloration.

Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to sauteed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture.

Combine butter and bread crumbs. When filling shells, alternate a layer of shrimp mixture and a layer of buttered bread crumbs.

Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees F for 35 to 40 minutes.


Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletter that features hand-picked recipes

shared by: Jeannine, Washington, DC, USA

ratings & reviews

Cajun Eggplant Pirogue and more recipes
follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest