Categories: Recipes
      Date: Jun 19, 2015
     Title: Baked Mirliton, Eggplant, and Tomato

Serves 6

Serving Size: 1 cup



1 pound mirlitons

1 medium eggplant

1/4 cup olive oil

1 onion, chopped

2 large tomatoes, chopped

3 cloves garlic, chopped

1/3 cup chopped parsley

1 bay leaf

1 teaspoon Creole seasoning

½ teaspoon dried thyme

Salt and pepper to taste



  1. Cut mirlitons in half, scoop out the seed, then chop. Peel the eggplant then chop into chunks.
  2. Sprinkle eggplant with salt. Place in a colander to drain the bitter liquid for 30 minutes. Wipe dry with a paper towel.
  3. Add the olive oil to a large ovenproof skillet set over medium heat. Add mirliton and eggplant and cook until slightly tender. Add onions and peppers and cook for 2 minutes. Add garlic and cook for 1 minute.
  4. Add the seasonings and stir well.
  5. Cover and cook at 350 degrees for 25-30 minutes, or until the vegetables are tender.
  6. If vegetables are too juicy, cook, uncovered, on the stove top for a few minutes.
  7. Adjust seasonings as needed and serve hot.


Adapted from


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
136 2 13 3 4 9 31 7 1 0 92