Eggplant Stuffed With Crawfish Food

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE

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.

STUFFED EGGPLANT PIROGUE

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.

EGGPLANT STUFFED WITH CRAWFISH

Steps:

• Preheat oven to 400 degrees. Roast the eggplants until tender, but not collapsed, about 30 minutes. Let cool. Split in half lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Coarsely chop the flesh and set aside. Lower the oven temperature to 350 degrees.
• Heat the oil in a medium nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Add the onions and cook until soft, about 5 minutes. Add the crawfish and cook for 1 minute. Add the chopped eggplant and cook for 1 minute. Add the tomatoes and cook for 3 minutes.
• Remove from heat and stir in the parsley, 4 tablespoons of the bread crumbs, the salt, pepper and vinegar. Spoon the mixture into the eggplant shells, mounding it in the center. Sprinkle with the remaining bread crumbs. Place on a baking sheet and bake for 20 minutes.
• Preheat the broiler. Place the stuffed eggplants under the broiler until the crumbs are browned. Divide among 4 plates and serve immediately.