redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayette, La
Shrimp Stuffed Eggplant is a pretty common dish in Cajun Kitchens. Shrimp is abundant and eggplant grows well here. A number of years ago I had a really good smoked Baba Ghanoush and knew I wanted to incorporate smoke into my stuffed eggplant, so this is how I do them now.
I had a number of eggplant out of the garden, 3 different varieties.
I put the 3 large ones in salted boiling water for a couple of minutes while I peeled the rest and chopped coarsly. After a couple minutes boiling I split the 3 large eggplant in half and scooped out the pulp leaving about 1/4 inch in the shell and loaded all of the eggplant into a grilling basket.
I smoked the eggplant at about 350 for 30 minutes.
I melted a stick of butter in a pan
and added trinity,
cooked till soft then added garlic for a minute before adding the smoked eggplant and seasoned with cajun seasoning, Worcestershire sauce and hot sauce.
Smothered it down until the eggplant was cooked down using shrimp stock as a liquid
While the eggplant was cooking down I had chopped up and seasoned 2 lbs of peeled shrimp. I added the shrimp and a good bit of chopped oregano and thyme it to the cooked eggplant, cooked until the shrimp was just cooked through, I added breadcrumbs until it was at a consistency I liked
I stuffed the eggplant shells with the stuffing (and had plenty left over)
and put the eggplant in the smoker as I was pulling off some jerk chicken.
30 minutes at about 350 and it was done
It was great on the plate (and the chicken didn't suck either
I had a number of eggplant out of the garden, 3 different varieties.
I put the 3 large ones in salted boiling water for a couple of minutes while I peeled the rest and chopped coarsly. After a couple minutes boiling I split the 3 large eggplant in half and scooped out the pulp leaving about 1/4 inch in the shell and loaded all of the eggplant into a grilling basket.
I smoked the eggplant at about 350 for 30 minutes.
I melted a stick of butter in a pan
and added trinity,
cooked till soft then added garlic for a minute before adding the smoked eggplant and seasoned with cajun seasoning, Worcestershire sauce and hot sauce.
Smothered it down until the eggplant was cooked down using shrimp stock as a liquid
While the eggplant was cooking down I had chopped up and seasoned 2 lbs of peeled shrimp. I added the shrimp and a good bit of chopped oregano and thyme it to the cooked eggplant, cooked until the shrimp was just cooked through, I added breadcrumbs until it was at a consistency I liked
I stuffed the eggplant shells with the stuffing (and had plenty left over)
30 minutes at about 350 and it was done
It was great on the plate (and the chicken didn't suck either
