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

Serves 6

Serving Size: 1 cup

 

Ingredients:

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

 

Directions:

  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 nola.com

 

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