Eggplant Pirogue
At the popular New Orleans restaurant, Copelands, the most popular dish is their famous Eggplant Pirogue. Slices of Cajun fried eggplant are smothered in a delectable 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 desired.
At the popular New Orleans restaurant, Copelands, the most popular dish is their famous Eggplant Pirogue. Slices of Cajun fried eggplant are smothered in a delectable 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 desired.
- 2 eggs
- 1 tbsp butter
- 1/2 c butter
- 1/2 c half and half
- 1 c flour
- salt & white pepper to taste
- 1/2 tsp cajun seasoning
- 1 tsp granulated onion
- 1/2 c white wine
- 1 1/2 c half and half
- 2 large eggplant (cut 1/2 inch thick rounds)
- 1 1/2 c fish fry mix
- 1 c bread crumbs seasoned or panko
- 1/2 tsp cajun seasoning or to taste
- au gratin seafood sauce ingredients
- 3/4 c ap flour (for roux)
- 1/2 c crab or chicken stock
- 1/4 c butter pieces divided
- 1 1/2 - 2 c parmesan cheese freshly grated
- 1/2 tsp liquid crab boil (zatarain's)
- 2 lb medium shrimp, about 51-60 count
- Carbohydrate 47.3760412553599 g
- Cholesterol 107.081354271131 mg
- Fat 37.1413260777154 g
- Fiber 0.845974999462938 g
- Protein 8.76515146250797 g
- Saturated Fat 22.9251131893299 g
- Serving Size 1 1 Serving (423g)
- Sodium 363.847416867048 mg
- Sugar 46.5300662558969 g
- Trans Fat 2.36997187723418 g
- Calories 552 calories
Step-by-step
- Salt the eggplant slices and let drain in a colander for about 10 minutes. Rinse and pat dry.
- In a medium bowl, beat eggs and half & half together. In a separate bowl, mix fish fry, breadcrumbs, and Cajun seasonings together. Put the flour in another bowl or pie plate.
- Take a slice of eggplant and dust it in the flour, shake off excess, then dip in the egg mixture, then in the breadcrumb mixture. Make sure the eggplant is covered with the coating.
- Set them on a platter lined with waxed paper. Repeat for the remaining eggplant slices. Put a layer of waxed paper between layers of eggplants as they are dipped and coated. Put in the refrigerator for 30 minutes to 1 hour. (At this point, start the sauce.)
- If you want to fry the eggplants, make sure you have enough oil to cover the eggplant slices and fry at 350°F for 3-5 minutes or until golden brown. Remove fried eggplant to a platter lined with paper towels to drain. If you prefer to bake the eggplant, place on a baking sheet sprayed with non-stick spray (I like olive oil spray) and bake at 450°F for 10 minutes, flip slices over and bake for about 10 more minutes until golden brown.
- Make a light roux by mixing 1 cup butter and 1 1/2 cups flour together for at least 5 minutes.
- In a large heavy skillet or saucepan, bring stock, Cajun seasonings, and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half, wine, and 1 tablespoon butter, bring to a boil, then add cheese. Simmer on low heat.
- In a separate pot, sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for about 3 minutes until the shrimp just start to turn pink. Pour shrimp and garlic mixture into white sauce and simmer on very low heat for about 15-20 minutes. Sauce should be fairly thick but you can adjust it to your liking. Season to taste with salt, white pepper, and Cajun seasoning as desired.
- Put a serving of angel hair pasta on a plate, then top the pasta with 2 slices of eggplant. Ladle enough sauce over eggplant to also blend with the pasta.
- Garnish with sliced green onions, chopped fresh parsley, and a lemon wedge. Serve with a green salad and garlic bread. Enjoy!
My New Orleans Adventure: A Culinary Journey with Eggplant Pirogue
The aroma of Cajun spices and simmering seafood filled the air, a symphony of scents that instantly transported me back to my recent trip to New Orleans. One dish, in particular, stands out as a highlight of my culinary exploration: the Eggplant Pirogue. This wasn't just any eggplant dish; it was a revelation, a harmonious blend of textures and flavors that perfectly captured the spirit of the city.
I'd always loved eggplant, but this pirogue took it to a whole new level. The eggplant slices, perfectly fried to a golden crisp, were the star of the show. But it was the rich, creamy sauce that truly elevated the dish. A masterful blend of shrimp, a delicate white sauce, and just the right touch of Cajun spice, it was the perfect complement to the crispy eggplant. The angel hair pasta, a simple yet elegant base, tied everything together beautifully.
My experience in New Orleans wasn’t just about sampling iconic dishes; it was about embracing the city's vibrant culture and the warmth of its people. From strolling through the French Quarter’s enchanting streets to exploring the lively atmosphere of Jackson Square, every moment felt like a step into a captivating story. The people were incredibly welcoming, always ready to share a story or recommendation, enhancing the experience tenfold. The city’s unique character, a harmonious blend of history, culture, and modern flair, deeply resonated with me.
The memory of that first bite of the eggplant pirogue lingers, a reminder of the delightful culinary adventure I experienced in New Orleans. It wasn't merely a meal; it was a testament to the city's rich culinary heritage and the passion of its chefs. It’s a dish that embodies the vibrant spirit of New Orleans, a city that captured my heart and continues to inspire me.
Since returning home, I’ve been experimenting in the kitchen, trying to recreate that unforgettable taste. I've tweaked recipes, experimented with different spice combinations, and refined techniques. While my version may not be a perfect replica of the Copeland's original, I’ve managed to capture the essence of the dish – the satisfying crunch of the fried eggplant, the rich and savory sauce, and the overall harmony of flavors that made it such a memorable experience.
My journey with the Eggplant Pirogue is a testament to the power of food to connect us to different cultures and experiences. Every bite is a step back in time, a reminder of the vibrant streets of New Orleans and the warmth of its people. It is more than just a recipe; it’s a story, a culinary adventure, and a cherished memory that I continue to savor.
This dish isn’t just about following a recipe; it’s about embracing the creativity and experimentation that comes with cooking. It’s about taking inspiration from other cultures and adapting it to your own taste and preferences. And it’s about sharing the joy of good food with those you love.
I encourage you to try this recipe and create your own unique version of the Eggplant Pirogue. Experiment with different spices, adjust the level of heat to your preference, and personalize the dish to your liking. Cooking should be an enjoyable and personal experience, and this dish offers the perfect opportunity to explore your culinary creativity.
The journey to mastering this recipe has been both challenging and rewarding. It taught me the importance of patience, precision, and attention to detail. More importantly, it highlighted the profound connection between food, culture, and personal memories. Every time I prepare this dish, I am transported back to that magical evening in New Orleans, reliving the flavors, the sights, and the sounds that continue to inspire me.
