Eggplant Pirogue® Recipe
Make Eggplant Pirogue® Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pirogue Dough
Eggplant Filling
Topping
Method
Pirogue Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead it for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Eggplant Filling Preparation
- 3
Prepare the Eggplant
Peel the eggplant and cut it into small cubes. Sprinkle with salt and let it sit for 15 minutes to draw out moisture.
- 4
- 5
Season the Mixture
Stir in the chopped parsley, salt, black pepper, and feta cheese. Mix well and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
Assembly and Cooking
- 6
Roll Out the Dough
On a floured surface, roll out the rested dough to about 1/8 inch thick. Cut into circles using a round cutter or glass.
- 7
Fill the Pirogues
Place a spoonful of the eggplant filling in the center of each dough circle. Fold over and seal the edges by pressing with a fork.
- 8
Cook the Pirogues
Bring a large pot of salted water to a boil. Drop the pirogues in batches and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
Serving
- 9
Serve with Toppings
Serve the pirogues hot, topped with sour cream and sprinkled with chopped green onions.
