Eggplant Omelet Dip

SUBMITTED BY: Mary

"Delicious dip to serve as an appetizer with pita bread or tortillas, or as a brunch meal! All you need is an eggplant, a tomato, garlic, and a couple of eggs!"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 large eggplant
3 tablespoons olive oil
1 large tomato, diced
2 cloves garlic, peeled and minced
3 eggs
salt and pepper to taste

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.
Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.
Mix eggplant into the skillet, and mash together with the tomato and garlic. Stir in the eggs, and cook until no longer runny. Season with salt and pepper.

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REVIEWS

Reviewed on Mar. 4, 2007 by Katie

good if you're on a diet maybe. eggs and eggplant don't really go together. MORE

Reviewed on Jan. 20, 2007 by Lotstein

It's not delicious. It's more like a diet food. You eat it because it's food, low in... MORE

Reviewed on Nov. 28, 2005 by Ioyces

this dish didn't turn out very nicely..maybe it's because I m not skilled at cooking scrambled... MORE

Reviewed on Nov. 2, 2004 by MARYJAM11

If you're looking for something like babaganoush, but more filling, this is the perfect... MORE

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Nutritional Information

Eggplant Omelet Dip