Stuffed Mirliton Recipe
Stuffed with squash and eggplant tapenade. Served with seasonal vegetables, field peas and Roasted Red Pepper Coulis
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Ingredients
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Stuffed Mirliton Ingredients
Method
Preparation Directions
- 1
Prepare the Mirliton
Preheat the oven to 375°F (190°C). Cut the mirlitons in half lengthwise and remove the pit. Scoop out some of the flesh to create space for the stuffing.
- 2
Make the Stuffing
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Add diced eggplant and squash, cooking until softened. Stir in chopped thyme, salt, and black pepper. Remove from heat and fold in grated Parmesan cheese.
- 3
Stuff the Mirliton
Fill each mirliton half with the vegetable and cheese mixture, packing it in gently.
- 4
Bake
Place the stuffed mirlitons on a baking sheet and bake in the preheated oven for about 25-30 minutes or until the tops are golden brown.
- 5
Prepare Seasonal Vegetables
While the mirlitons are baking, steam or sauté the seasonal vegetables and cook field peas until tender.
- 6
Serve
Plate the stuffed mirlitons alongside the seasonal vegetables and field peas. Drizzle with roasted red pepper coulis before serving.
