Eggplant Omelet Dip Recipe -
  • READY IN 1 hr

Eggplant Omelet Dip

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.
  3. Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.
  4. 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 More Reviews

Most Helpful Positive Review
Aug 03, 2009

I was a little wary of the combination but tried it anyway, with one egg instead of three. It came out great! Thanks for a good kid-friendly recipe.

Most Helpful Critical Review
Jan 20, 2007

It's not delicious. It's more like a diet food. You eat it because it's food, low in calories, but flat taste.


7 Ratings

Nov 02, 2004

If you're looking for something like babaganoush, but more filling, this is the perfect recipe. I made it for my dad, and he fell in love.

Jan 20, 2009

This was as good as it gets. The I used 2 eggs instead of 3 because that is all I had on hand, and the taste was not overpowering and it blended in well with the eggplant. The egg did not look like omelet and incorporated perfectly in the dip. The only thing I would add is more spices for an extra zing. Will make again and again!

Nov 28, 2005

this dish didn't turn out very nicely..maybe it's because I m not skilled at cooking scrambled eggs usually...definitely won't be trying it again. Sorry!

Jul 17, 2011

This is a no from me.. big no. No flavor, not pleasant to look at, smell isn't great. I love egg, and I love eggplant but not this. I cannot think of any way to salvage this so I will be tossing it

Feb 03, 2009

I make these without the tomatoes and serve over rice. Not be for some though but I grew up on it.


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  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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