First off let me explain what a pirogue is....... Simply it's a shallow flat bottomed canoe like boat used in the shallow water swamps of Louisiana.
This morning I made an etouffee with leftover crawfish from the Good Friday crawfish boil that we peeled yesterday.
Here's where the pirogues come into play. I cut three whole eggplant in half and trimmed them like pirogues removing the meat and pulp of each half. I also peeled and sliced up a fourth one to make sticks or rather paddles for the pirogues.
The eggplant halves at the flour dredging stage.
Eggplant paddles breaded and ready to fry.
Deep frying the eggplant pirogues.
First batch of paddles.
Time to eat served with Italian twist bread!
This was a delicious meal!!!!!