COPELAND'S EGGPLANT PIROUGES
Source of Recipe
FoodfestNewOrleans.com
This dish consists of three parts: Sautéed Eggplant, Shrimp Stock, and Creole Sauce.
Sautéed Eggplant:
Eggplant, sliced ½ in thick
White Flour
Salt and Pepper, to taste
1 Egg
2C Milk
Seasoned Breadcrumbs
In a bowl combine your egg with milk to make and egg wash. Set to the side. Next, season each side of eggplant slice with salt and pepper. Dust with flour, and shake off excess. Now submerge the eggplant in the egg wash. Make sure no dry flour spots remain. Shake off excess. Now, coat the eggplant with breadcrumbs. Fry eggplant for three minutes in a 350-degree fryer. Drain. Place on plate.
Shrimp Stock:
2Tbs Butter
1Tbs Fresh Garlic, minced
2Tbs Green Onions, sliced
1tsp Fresh Parsley, minced
50-60 Shrimp, peeled
Salt and Pepper to taste
Melt butter in a 10-inch sauté pan. Add garlic and toss. Add green onions and parsley. Sauté without browning. This will take about 1 minute. Next. Add shrimp, salt, and pepper. Sauté until shrimp are pink and begin to curl about ¾ done.
Creole Sauce:
¼ lb Salted Butter
¼ lb Yellow Onions, diced
2Tbs Minced Garlic
1Tbs Fresh Basil, chopped
½ lb Green Bell Peppers, diced
¼ lb Celery, diced
2Tbs Sugar
¼ lb Roma Tomatoes, diced
1C Chicken Stock
¼ gal Tomato Sauce
Salt and Pepper to taste
Melt butter in a stockpot or steam kettle. Sauté onions, garlic and basil until onions are translucent. Add peppers, celery, sugar, salt, pepper, and diced tomatoes. Sauté until peppers lose their bright color and begin to soften. This will take about five minutes. Next, add shrimp sauce and lower heat to a simmer until thick. Remember to stir frequently to prevent scorching. This will take 75 to 120 minutes depending on your batch size.
Serve with yellow rice. Cover with Creole sauce. Place fried eggplant on the side and enjoy.
NOTE: Copeland's serves the eggplant stacked with angelhair pasta, and adds a crab claw for presentation.
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