Touffé d’ Aubergine et de Mirliton

“CHAYOTE SQUASH (militon) must not be eaten by a man, or he will become partially impotent.”
Bryant C. Freeman, Ph.D. 
Third-World Folk Beliefs and Practices: Haitian Medical Anthropology. La Presse Evangélique

Wikipedia says: “A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemicrabbits.”

So, as I was reading the PDF file of the “Third-World Folk Beliefs and Practices: Haitian Medical Anthropology” , I couldn’t help myself from laughing at the above quote. My mother would regularly cook this dish at home. If I can remember, it would be our Tuesday dish accompanied with white rice and baked chicken. Most people in Haiti eat it with whole crabs (cyrique).
Anyways, I’m sure the quote above is far from true, otherwise I wouldn’t have been born.
I hope this doesn’t jeopardize my  male-readers count. Right?
So, I’ll be courageous enough to share the link to the PDF with you. Here goes nothing:
I found it to be quite interesting. Oh my, I guarantee that you will find the most amazing and intriguing lines about Haitians’ mentality. Who would’ve thought I could find out so much while learning how to cook !
So there it is :

Eggplant and chayote tuft

1 cup of eggplant
1 cup of chayote
1/4 cup of  red bell pepper
1/2 cup of cherry tomatoes
1 tbsp of garlic
1 cup of chopped onions
salt and black pepper at will
1 to 2 tbsp of olive oil
2 tbsp of margarine
1 tbsp of tomato paste.

Wash and dry your vegetables. Peel and cut the chayote and eggplant into dices.  Leave them to boil in light salted water.
Once this is done, use a pestle and a solid bowl to crush the chayote and eggplant.
Pour your oil into a dry pot. Leave until hot enough.
Add your onions, tomatoes,  red bell pepper and tomato paste.
Add your boiled chayote and eggplant to the mix.
Season the mixture with garlic, black pepper, salt and margarine.
Leave for a few minutes. (if necessary, add a few tbsps of water)


Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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