Southern Easy Recipes

Southern Easy Recipe Eggplant Pirogues



    EGGPLANT PIROGUES
   
    3 eggplants
   
    Cut eggplants lengthwise.  In a pot, parboil 5 minutes in salted water.
    Drain. Scoop out the pulp and set aside shells.  Place pulp in a large bowl.
   
    Stuffing:
   
    1 onion, chopped
    1/2 bell pepper, chopped
    1 tablespoon butter
    Creole Seasoning
    1 cup chopped ham, shrimp, chicken, or combination
    1/2 cup steamed rice
    Cooking spray
    1/2 cup bread crumbs
   
    In a saucepan, sauté onions and bell pepper in butter until tender.
    Season with Tony’s Creole Seasoning.  Add all ingredients (except bread crumbs) to eggplant pulp.  Blend well.  Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with
 bread crumbs.  Bake in a 350  degree oven until shells are tender and
 tops are brown about 30 minutes). 
   
    Yields 6 servings.


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