Eggplant Omelet Dip

Name: Eggplant Omelet Dip
Ingredients: 1 large eggplant; 3 tablespoons olive oil; 1 large tomato, diced; 2 cloves garlic, peeled and minced; 3 eggs; salt and pepper to taste

6 ingredients

4 steps

Ingredients

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

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.