Members’ Journal
Escargot Eggplant Boats — Snails at a Snail's Pace
Mary’s Blue Hour Bistro
Published
Deeply roasted eggplant boats, garlicky peppers and a patient butter braise turned unexpectedly chewy escargots into a Blue Hour Bistro keeper.
This recipe was my idea. Howard and I have fond memories of Fanny's Restaurant, where we met — and where we used to enjoy an escargots appetizer. Fanny's served the escargots on a baguette. I had no baguette around. However I did have an arresting long purple Asian eggplant that I had just found at the Asian supermarket. Could the eggplant stand in as the baguette? Indeed it could!
However, the plan was not without a hitch. It turns out that it's best to cook snails at a snail's pace. Haha — Big Daddy will think that's a good one!
I procured the escargots as well as the eggplant at the Asian supermarket. They came in a 12-oz package, frozen. They weren't expensive — I'll have to look up the price. I want to say they were $3.99. Anyway, I can't wait to get them again and try different things with them. Or just make these eggplants again.
Note: It might have been more traditional to top the eggplants with bread crumbs, but I'm low carb, so I topped them with mozzarella and a dusting of Parmesan. I don't think that was in our recipe.
Let's let Big Daddy tell how this saga unfolded:
At Mary’s Blue Hour Bistro, the evening’s most important ingredient turned out to be patience. Long eggplant halves were crosshatched, oiled and roasted cut-side down until their purple shells cradled deeply caramelized, collapsing-soft flesh. In a cast-iron skillet, bright red pepper joined garlic butter and escargots for the topping.
Then came the plot twist: the escargots were still seriously chewy. Rather than subject the beautifully browned eggplant to more heat, the topping moved into a gentle rescue braise with water, butter and its own pan juices. Covered over very low heat, with only the occasional lazy bubble, the escargots had time to soften without boiling. Lemon supplied the final lift.
The photographs capture the transformation: pale scored eggplant becoming mahogany-edged boats, followed by a generous skillet of escargots and ruby pepper ready for assembly. The finished combination brought together silky eggplant, rich garlic butter and the brighter notes of pepper and citrus. The verdict was emphatic: “This dinner was amazing. We loved it!” Better still, the detour produced a useful house rule for next time—braise this particular frozen escargot before stuffing the boats.
Tonight’s Menu
Butter-braised escargots and red pepper in deeply roasted eggplant boats, finished with lemon and served with spring greens.
Open the Recipe Card
# Gentle Butter-Braised Escargot Rescue
**Timing & heat:** Gently simmer, then braise covered on very low for 30–45 minutes; check every 10 minutes after the first 20.
## Ingredients
– Cooked escargots and peppers — Check quantity
– 1/2 cup water
– 2 Tbsp butter
– Existing pan juices
– Lemon, for finishing
– Fresh butter, optional
## Steps
1. Keep any cooked eggplant boats loosely covered and out of the oven.
2. Put the escargots and peppers in a small saucepan or Little Dipper.
3. Add the water, butter, and pan juices; the liquid should reach about halfway up the escargots.
4. Bring just to a gentle simmer, then reduce the heat to very low. Cover and cook for 30–45 minutes, maintaining only an occasional lazy bubble.
5. After the first 20 minutes, stir and taste one every 10 minutes. Add a splash of water if the pan starts drying out.
6. Stop when acceptably tender. Finish with lemon and, if desired, fresh butter.
7. If serving with cooked eggplant, rewarm it near the end at 325°F for 3–5 minutes.
## Watch For
– Do not boil; hard cooking can worsen the texture.
– Previously cooked frozen escargots may remain naturally firm. If they are no more tender after 30 minutes, stop rather than overcook them; chop fairly small before serving.