Stuffed Mirliton

Directions

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.