Eggplant Pirogues

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Eggplant Pirogues

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small eggplants -- (12-ounce)

1 tablespoon olive oil

1 cup coarsely chopped yellow onion -- (about 1 medium-large

onion)

3 large garlic cloves -- minced

1/2 pound mushrooms -- stemmed and thinly sliced

1/4 cup coarsely chopped fresh basil

1/2 teaspoon dried leaf oregano -- crumbled

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup water

2 cups small broccoli florets -- blanched 1 minute and drained

1/2 cup finely shredded low-fat mozzarella cheese

TOPPING

1/2 cup plain dry bread crumbs, blended with 1

tablespoon freshly grated Romano cheese

 

VICKI NIOLET, Bay St. Louis, Mississippi

 

" When you live in a little town one hour away from New Orleans, " writes this

artist and gallery shop owner, " you are saturated with the food and attitudes of

the 'Big Easy.' Refugee cooks import those wonderful seafood dishes that make

New Orleans so popular, and the laidback atmosphere excuses the few extra pounds

you might gain. This recipe is one that I've come up with to satisfy my cravings

without the lethal aspects of that old enemy, butter. " The wife of a pilot and

the mother of three grown children, Vicki suffers from diabetes and has to watch

her weight constantly. She recently shed twenty pounds and has kept almost all

of them off thanks to a diet devoid of sugar and low in carbohydrates. " It seems

to be a very healthy diet. "

 

A pirogue is the South Louisiana fishing boat beloved by Cajuns. Hollowed-out

eggplants make perfect edible pirogues that can be filled with a variety Of

stuffings. The one here is mostly vegetable. However, you could substitute 1 1/2

to 2 cups coarsely diced cooked shrimp, crab, or crawfish for the broccoli

florets.

 

1. Preheat oven to 400F.

 

2. Halve each eggplant lengthwise, then using melon baller, scoop out centers

leaving shells 1/4 inch thick. Cut scooped-out eggplant into 1/2-inch dice and

set aside.

 

3. Heat oil in very large heavy skillet over moderately high heat until ripples

appear on skillet bottom-1 1/2 to 2 minutes. Add onion and cook, stirring

frequently, until it begins to brown-3 to 5 minutes.

 

4. Add garlic, mushrooms, basil, oregano, salt, and pepper and cook and stir

until mushrooms wilt-about 2 minutes. Stir in diced eggplant and water, cover,

and cook until eggplant is tender-about 5 minutes.

 

5. Transfer all to medium-size bowl, then mix in broccoli and mozzarella cheese.

Dividing amount evenly, fill eggplant shells (pirogues) with mixture.

 

6. Place stuffed pirogues in ungreased 13 x 9 x 2-inch baking dish and pour 1/2

cup water around them,

 

7. Cover with aluminum foil and bake until pirogues are soft-about 25 minutes.

 

8. Remove pirogues from oven and preheat broiler. Sprinkle topping evenly over

pirogue stuffing.

 

9. Set pirogues in broiler 3 inches from heat and broil until topping browns

lightly-3 to 4 minutes. Serve at once.

 

R E C I P E F R 0 M

Vicki Niolet; Bay St. Louis, Mississippi

 

 

Source:

" Cut the Calories Cookbook/Good Morning America "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 107 Calories; 4g Fat (30.2% calories from

fat); 4g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 77mg

Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0