Stuffed Mirliton

1. 1

   Put mirlitons or eggplants in a large pot, cover with cold water and place over medium heat.

2. 2

   Cook gently 30 to 40 minutes, till tender; drain.

3. 3

   In a skillet over medium heat, cook the bacon until fairly crisp.

4. 4

   Add the onion, garlic and scallions and cook for 7 minutes, until onion is translucent.

5. 5

   Add crayfish tails and cook 3 minutes more.

6. 6

   Remove from heat, add a quarter cup of bread crumbs, salt and Tabasco; set aside.

7. 7

   Preheat the oven to 375 degrees.

8. 8

   Use a sharp knife to cut the mirlitons in half lengthwise.

9. 9

   Use a spoon to scrape out the pulp.

10. 10

    Mince the pulp and add to the crayfish mixture.

11. 11

    Put the mirliton halves on a baking sheet and divide the crayfish mixture evenly among them.

12. 12

    Sprinkle the remaining bread crumbs over the mirlitons and bake for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.