Directions:
- Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell. Set aside. Reserve removed pulp for another purpose or discard.
- In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence. In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence. In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence. Season the eggplant pirogues with 2 teaspoons of the Essence. Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs. Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce. Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
- In a medium saucepan melt 2 tablespoons of the butter over medium high heat. Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes. Add the garlic and cook for 1 to 2 minutes, or until fragrant. Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute. Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil. Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes. Remove from the heat and add the cheese, stirring until melted. Add the bay leaf and set aside, covered.
- In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute. Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat. Add the reserved cheese sauce and stir well to combine. Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan. Taste and adjust the seasoning, if necessary.
- In a large, deep skillet or Dutch oven, heat several inches of oil to 350 degrees F.
- Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes. Drain on paper-lined baking sheet. Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each. In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs. Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned. Garnish with fresh parsley and serve immediately.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.37 Kcal (3384 kJ) | ||
| Calories from fat | 368.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.99g | 63% | |
|---|---|---|---|
| Cholesterol | 166.8mg | 56% | |
| Sodium | 1489.12mg | 62% | |
| Potassium | 735.13mg | 16% | |
| Total Carbs | 69.83g | 23% | |
| Sugars | 14.05g | 56% | |
| Dietary Fiber | 7.67g | 31% | |
| Protein | 38.22g | 76% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 6.3mg | 35% | |
| Calcium | 509.9mg | 51% | |
| Amount Per 100 g | |||
| Calories | 152.83 Kcal (640 kJ) | ||
| Calories from fat | 69.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 63% | |
|---|---|---|---|
| Cholesterol | 31.54mg | 56% | |
| Sodium | 281.54mg | 62% | |
| Potassium | 138.99mg | 16% | |
| Total Carbs | 13.2g | 23% | |
| Sugars | 2.66g | 56% | |
| Dietary Fiber | 1.45g | 31% | |
| Protein | 7.23g | 76% | |
| Vitamin C | 2.6mg | 23% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.2mg | 35% | |
| Calcium | 96.4mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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