Stuffed Eggplants Or Mirleton Or Squash Recipe


Preparation Time40 MinCooking Time50 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Eggplants/4 mirlitons/squash2
 Soft bread crumbs1 Cup (16 tbs)
 Onion1 Large, finely chopped
 Garlic1 Clove (5 gm), minced
 Butter3 Tablespoon
 Salt1⁄2 Teaspoon
 Black pepper1 Dash
 Egg1 , well beaten
 Parsley1 Teaspoon, chopped
 Chopped parsley1 Teaspoon
 Thyme sprig1 Small
 Bread crumbs1⁄2 Cup (8 tbs), buttered
 Buttered bread crumbs1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 220 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 77.1 mg

Sodium 383.5 mg16%

Total Carbohydrates 27 g8.9%

Dietary Fiber 7.8 g31.4%

Sugars 8.3 g

Protein 6 g11.5%

Vitamin A 10.4% Vitamin C 20.8%

Calcium 7.5% Iron 9.2%

*Based on a 2000 Calorie diet


1. In salted water simmer eggplants, mirlitons, or squash such that tender.
2. Cutting each in half, remove seeds from mirlitons and squash and carefully spoon out pulp.
3. Chop pulp and add bread crumbs.
4. In a pan, saute' onion and garlic over medium heat in butter such that tender for about 5 minutes.
5. Stirring in pulp, salt and pepper continue cooking for more 5 minutes with frequent stirring.
6. Let it cool add egg, parsley, and thyme and mix thoroughly.
7. If desired fill vegetable shells and sprinkle top with buttered crumbs.
8. Bake in 375 degree F. oven for 25 minutes.

9. Serve hot with desired garnish.