Stuffed Mirliton

Ingredients

• 5 mirlitons or medium-size eggplants
• ¾ cup chopped bacon
• ½ cup chopped onion
• 3 cloves garlic, minced
• ⅔ cup minced scallions
• 2 cups fresh or frozen crayfish tails, shelled
• ¾ cup bread crumbs
• ½ teaspoon salt
• ¼ teaspoon Tabasco sauce

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    143 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 5 grams protein; 6 milligrams cholesterol; 240 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Put mirlitons or eggplants in a large pot, cover with cold water and place over medium heat. Cook gently 30 to 40 minutes, till tender; drain.
2. In a skillet over medium heat, cook the bacon until fairly crisp. Add the onion, garlic and scallions and cook for 7 minutes, until onion is translucent. Add crayfish tails and cook 3 minutes more. Remove from heat, add a quarter cup of bread crumbs, salt and Tabasco; set aside.
3. Preheat the oven to 375 degrees. Use a sharp knife to cut the mirlitons in half lengthwise. Use a spoon to scrape out the pulp. Mince the pulp and add to the crayfish mixture. Put the mirliton halves on a baking sheet and divide the crayfish mixture evenly among them. Sprinkle the remaining bread crumbs over the mirlitons and bake for 20 minutes.