Eggplant Omelet Dip

Roasted eggplant is mashed together with tomatoes and garlic, and cooked with eggs. Serve this dip warm with pita bread. It's a perfect starter for a summer brunch.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 93 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.

Step 3

Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.

Step 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.