Creole Eggplant Recipe

Name: Creole Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant with no green on skin; 1/4 c. celery, minced; 1 small onion, minced; 1 small green pepper, minced; 2 Tbsp. margarine; 1 egg, beaten; 1 c. canned tomatoes; 1/2 c. sharp Cheddar cheese, grated; 1 Tbsp. parsley flakes; 1 tsp. baking powder; 1 c. cracker crumbs, divided; salt to taste

Servings: persons

1 large eggplant with no green on skin
1/4 c. celery, minced
1 small onion, minced
1 small green pepper, minced
2 Tbsp. margarine
1 egg, beaten
1 c. canned tomatoes
1/2 c. sharp Cheddar cheese, grated
1 Tbsp. parsley flakes
1 tsp. baking powder
1 c. cracker crumbs, divided
salt to taste

1
Peel eggplant and slice into a bowl of salted water.
2
Let soak for 15 to 20 minutes.
3
Pour off water and boil eggplant in fresh salted water until very tender; drain and mash.
4
Saute celery, onion and green pepper in margarine, then stir in eggplant, egg, tomatoes, cheese, parsley flakes, baking powder and 1/2 the cracker crumbs.
5
Mix well, salt to taste and pour into a greased 1 1/2-quart casserole.
6
Top with remaining cracker crumbs.
7
Bake at 350u00b0 for 40 minutes.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant with no green on skin, 1/4 c. celery, minced, 1 small onion, minced, 1 small green pepper, minced, and more.

Yes, Creole Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Eggplant

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