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Creole Mirliton Ratatouille
Filed under: Cultural Foods, Side Dishes, Vegetables.
In N'Awlins pronounced MEL-lee-tawns or MER-lee-tawns. A squash locals dote on. Pale green, delicate flavor, big seed like avocado. Chayote squash is another name. Locals stuff ‘em, saute 'em, bake 'em, use them as baked vegetable cups for shrimp etouf
2 pounds mirlitons (chayote squash), chopped
1 medium eggplant
1 pound onions , chopped
4 red or green bell peppers, chopped
2 pounds tomatoes, chopped
6 cloves garlic, chopped (you can tell it's a N'Awlins, recipe, huh?)
4 ounces olive oil
2/3 cup chopped parsley (Italian flat)
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme
salt, pepper, to taste
Cut mirlitons in half, scoop out the seed, then chop.
Peel eggplant then slice.
Degorgé eggplant slices to draw out the juices & bitterness (sprinkle with salt, place in colander to drain for 30 minutes. Pat with paper towel to get rid of excess liquid).
While eggplant is draining, chop onions.
Core and seed peppers and chop.
Chop the garlic.
Chop the tomatoes.
Put some of the olive oil in an iron skillet, turn up the heat until it begins to release aroma, then add mirliton and eggplant & saute until half-cooked.
Saute onions and peppers in remaining olive oil until half-cooked.
Add garlic, and saute for 1 minute.
Combine all vegetables & seasonings into skillet.
Cover and cook in a 350 degrees F oven for 30 minutes, or until vegetables are tender & flavors well-blended.
If vegetables are too juicy, cook uncovered on the stove top for a few minutes, stir often to avoid scorching.
Yield: 20 4 oz. portions
Prep Time: 30 minutes
Cook Time: 30 minutes
Other recipes by 1870 Banana Courtyard French Quarter/New Orleans B&B:
New Orleans Barbeque Shrimp
New Orleans Bread Pudding With Whiskey Sauce
Cajun Crawfish Pie