Eggplant Supreme

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 30 minutes


1large eggplant
2sticks celery, diced
1medium onion, diced
4tablespoons butter
1teaspoon Worchestershire Sauce
1dash hot sauce
1cup Cheddar cheese, grated
1cup ripe canned California black olives, whole or sliced
-- salt and pepper, to taste


Jackie Sherman

1280 Keats St.

Manhattan Beach, CA 90266




Eggplant Supreme


Preheat oven to 375 degrees. Peel eggplant and dice into ½” pieces.  Steam in a little water on low heat until tender, about 10 minutes. 

Saute celery and onion in butter.  Drain eggplant and add to mixture. Stir in Worcestershire and hot sauces. Add grated cheese and black olives. Taste before adding salt.  Add pepper, if desired.  Pour mixture into a buttered casserole dish.  Bake 30 minutes.  


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