Eggplant Supreme

Name: Eggplant Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 small bell pepper; 2 ribs celery; 1 large onion; 1/2 stick butter; 1 tsp. Worcestershire sauce; dash of hot sauce; 1 c. sharp cheese, grated; 1 c. ripe olives, chopped; cracker crumbs

Eats Now Editorial Team · 372 kcal · Vegetarian

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Eggplant Supreme – a delicious recipe with eggplant, bell pepper, celery, onion, butter, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large eggplant
1 small bell pepper
2 ribs celery
1 large onion
1/2 stick butter
1 tsp. Worcestershire sauce
dash of hot sauce
1 c. sharp cheese, grated
1 c. ripe olives, chopped
cracker crumbs

1
Cut up peeled eggplant and steam in a little water on low heat until tender.
2
Saute celery, onion and bell pepper in butter.
3
Add cooked eggplant.
4
Add Worcestershire sauce and hot sauce; stir. Add cheese and olives.
5
Taste before adding any salt for the cheese is salty.
6
Put in baking dish and cover with cracker crumbs.
7
Bake 30 minutes in 375u00b0 oven.

372

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 large eggplant, 1 small bell pepper, 2 ribs celery, 1 large onion, and more.

Yes, Eggplant Supreme 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.

Quick Info

Servings
4 servings
Calories
372 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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