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Ingredients
| eggplants: 1 |
| olive oil: 3 Tbl |
| red tomatoes: 1 (diced) |
| garlic: 2 cloves (peeled and minced) |
| eggs: 3 |
| salt (to taste) |
| black pepper (to taste) |
Eggplant Omelet Dip
Credit: AllRecipes
User rating:
"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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Prep Time
10 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
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.