Eggplant Dupuy

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Recipe by Dupuy’s Oyster Shop, Abbeville, LA



Makes 4 servings




  • 1 purple eggplant
  • 1 cup flour
  • 1/2 cup buttermilk
  • 1 cup bread crumbs
  • 1 tablespoon oil
  • 1/2 cup shrimp, peeled and deveined
  • 2 tablespoons tasso, diced
  • 1/2 tablespoon garlic, minced
  • 1/2 tablespoon dry basil leaves
  • 1/2 tablespoon parsley
  • 1 pint heavy whipping cream
  • Salt and pepper, to taste
  • 1/4 gallon peanut oil




Peel the eggplant and slice into round 1/2-inch thick medallions. Place, in separate containers, the flour, buttermilk (with preferred amount of salt and pepper) and bread crumbs. Dip eggplant medallions in flour, then buttermilk, then bread crumbs. Repeat this 3-step process once more, then set aside.



In a medium sauté pan, heat oil, then add shrimp, tasso, garlic, basil and parsley. Sauté mixture over medium heat until shrimp are cooked (approximately 5 minutes). Add whipping cream and bring to a medium boil. Stir mixture constantly until cream thickens. Add salt and pepper to taste. Heat peanut oil. Place eggplant medallions in oil and fry until golden brown, (approximately 2 minutes on each side). Set eggplant on dish and top off with shrimp and tasso cream. Can be served with a side of angel hair pasta.



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