Egglant Decadence | Curt Guillory

This recipe is a variation on the Prudhommes' hugely popular dish called Eggplant Pirogue which has been adapted by a great number of South Louisiana restaurants, and is a testament to its overall popularity. Adapted by a writer in Lafayette, LA for the Examiner, this version uses eggplant slices rather than pirogues.

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Eggplant Decadence ingredients

Servings not stated

Sauce

1-QT heavy whipping cream
1-LB Louisiana shrimp tail meat (120-140 count, peeled)
1-LB Louisiana lump crab meat (carefully picked through for shell fragments)
1 medium yellow onion, chopped

4 cloves garlic, chopped

1 cup dry white wine

1 bunch green onions, chopped

2 Tbsp corn starch, dissolved in 2 Tbsp cold water

2 Tbsp butter (unsalted)
2 Tbsp olive oil
Paul Prudhomme’s Seafood Magic Seasoning

Frying

6 Louisiana long green eggplants

3-QTS vegetable oil
3 cups all-purpose flour
3 cups bread crumbs
2 cups whole milk
3 eggs
1 lemon, juiced
1-QT cold water

7 Tbsp Paul Prudhomme’s Seafood Magic Seasoning
Frying thermometer

Eggplant Decadence Directions

Prepare the sauce
Place a large heavy pot over Medium heat, and add the olive oil and butter. Once hot, sauté the shrimp in two batches and remove to a plate.

Add the onions, garlic, chopped eggplant, and wine, and cook until the onions are clear.

Add the whipping cream and turn heat to High. Stir occasionally until liquid begins to boil. Reduce heat to simmer and cook fifteen (15) minutes, stirring occasionally.

Season quite heavily with seafood seasoning, and cook for five (5) minutes. The color of the sauce should be bronze.

Stir in the corn starch and water mixture in a steady stream. Once boiling, the mixture should be quite thick. Add the shrimp and crab meat, and then cook for five (5) minutes.

Taste and adjust seasoning. Reduce heat to Low, and add the green onions.


Fry the eggplant
Combine lemon juice and water in a bowl. Peel and slice five (5) of the eggplant into 1/2-inch discs and pass them through the water and lemon juice mixture. Then, place on a clean towel to dry.

Chop the remaining egg plant, and reserve to use in the sauce.

Preheat oil in a large heavy pot to 350°F over Medium-High heat; use a frying thermometer to check the temperature.

Using a whisk, mix the eggs and some (3 Tbsp) seafood seasoning in the milk.

On a sheet pan, combine the flour, breadcrumbs, and seafood seasoning (4 Tbsp). Dredge the eggplant through the egg and milk mixture, and then through the flour and bread crumb mixture being sure to coat all sides.

Immediately fry in the heated oil until golden, about three to five (3-5) minutes; be sure not to overcrowd the pot, and do turn half way through.

Serve 
Plate five to seven (5-7) slices of fried eggplant, and top with sauce. Serve immediately.

Eggplant Decadence Notes

• It is important not to start frying the eggplant until it is time to serve because eggplant is about 85% water, and after cooking, eggplant will release its water and become quite soggy. 

• Sauce and serve the eggplant immediately after frying in order to retain its crispness.

• Recipe adaptation by Curt Guillory via the Examiner.

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Page Last Modified 14 July 2016