Eggplant Omelet Dip recipe
All Recipes Appetizers and Snacks Dips and Spreads RecipesIngredients
- 1 large eggplant 3 tablespoons olive oil 1 large tomato, diced 2 cloves garlic, peeled and minced 3 eggs salt and pepper to taste
Nutrition Info
- 93.2 caloriescarbohydrate: 5.2 gcholesterol: 69.8 mgfat: 7.1 gfiber: 2.6 gprotein: 3.3 gsaturatedFat: 1.3 gservingSize: -sodium: 29 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Omelet Dip
Directions
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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.