Eggplant Bowls with Seafood Stew

by Joanne on May 18, 2009

I was so impressed with the way my father’s meal was prepared at the Bistro 217 in South Carolina, it inspired me to try and attempt it.  In order to get started, I needed a little guidance on the preparation of the eggplant.

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Bistro 217 Seafood Treasure Chest

I called the restaurant and can you believe a chef offered very detailed guidance?! Fantastic! 

This dish came out wonderful. Be sure to use fresh seafood. Next time, I will certainly go with sea scallops, maybe some fish, fresh shrimp…use all your favorite fruits of the sea.

This is my version of the recipe.

Eggplant Bowls

  • Preheat oven to 375 F.
  • 2 medium eggplant, peeled and the middle cut out, leaving about 1/4 inch on the sides (create “tubes”)
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/2 cup soy milk
  • 1 cup Panko ( or breadcrumbs)

Season the flour with pepper and salt.  Season the Panko with dill, parsley, rosemary.  Dip the prepared eggplant “tubes” into the egg, flour lightly, dip in milk and dredge into the panko crumbs.  Put on a greased sheet of foil and bake for 20 minutes.  In the restaurant they deep fried the eggplant but I don’t have a deep frier so the chef said baking would work. Take care not to over bake or they will collapse. 

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Seafood Stew

  • 3 cups Vegetable broth
  • 2 oz  flour (the flavored flour left over from seasoning the eggplant)- more/less depending on how thick you like your sauce
  • 4 oz Goat cheese
  • 8 oz sliced mushrooms
  • 6 oz chopped clams
  • 6 oz crab meat
  • 4 oz tiny shrimp
  • 1 TBS Lemon Juice
  • 6 oz grated parmesan or asiago cheese

Bring the veggie broth to a boil and add flour, whisking constantly until thickened. Reduce to a simmer and add goat cheese and allow to melt. Add mushrooms.  Add seafood.  Add lemon juice and parm/asiago cheese and stir.  Let simmer for 5 minutes.

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Assembly: Preheat oven to broil

  • 4 DSCN1002slices fresh mozzarella cheese

Pour sauce into each eggplant tube just to the top, reserving sauce to finish, and top each tube with a mozzarella slice. Broil until cheese browns, about 5 minute.  Add extra sauce and serve.

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joanne's seafood treasure chest

Enjoy!

UPDATE!  Danielle of 365HealthyEats has a Give Away going on.  Check it out.

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6 Comments

  • At 2009.05.18 21:07, s. Stockwell said:

    oooo…this is a good one! we will give this a try. We are thinking that the breading would fall off in a deep fryer anyway? baking is probably better. thanks, s

    • At 2009.05.19 09:09, Liz said:

      This looks delicious, and I’m so impressed that the chef was generous enough to share the recipe with you!

      • At 2009.05.19 09:55, Jen said:

        Cheers to you for recreating an inspiring dish! Looks scrumptious!

        • At 2009.05.19 10:09, applec said:

          S.S : This was amazingly easy. I think you could fill the eggplant bowls with just about anything.

          Liz: The chef was so nice. He even suggested that with the eggplant insides that you dig out, you roast and maybe make babaganoush (spelling???) with it … or something else.

          Jen: Thanks. Credit goes to Bistro 217.

          • At 2009.05.19 11:01, Nancy Jean said:

            OHmigod, I’m soooo excited! This was the dish I craved when you wrote about your restaurant visit in SC. And the chef at Bistro 217 – – what a sweetheart to be so kind. I will attempt this on the weekend and I CANNOT WAIT. Of course, your “amazingly easy” is so far from mine…but I’m up to the challenge!

            THANK YOU! THANK YOU! THANK YOU!

            Bob and Mom are enjoying meals so much more since you started to blog!!!

            nj

            p.s. I was sorry to miss seeing you & Ted on Sunday. I was just really wiped with the calling hours Friday night & the funeral Sat. morning before a wedding in the afternoon & Chris Botti that night. Way too hectic…but I’m glad you enjoyed the event, and the food! Hope to get together w/you guys soon.

            • At 2009.05.19 11:05, Nancy Jean said:

              P.S.S.
              I’ve got to say I think your presentation of the dish is far superior to Bistro 217…sweetheart of a chef or not!
              And again, I’ve logged onto your website just before LUNCH!!!!!!!!

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