Louisiana Seafood Stuffed Eggplant Recipes

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
• Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Steps:

• Cut the Mirlitons in half lengthwise, remove the seeds.
• Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
• When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
• In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
• Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
• Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
• Add the shrimp and green onions and cook until the shrimp turn pink.
• Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
• In a small bowl, combine the ingredients for the topping.
• Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.

Steps:

• Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
• Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
• Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.

Steps:

• 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 350ºF.
• 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 at once.