Eggplant Omelet Dip

Name: Eggplant Omelet Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 large eggplant; 3 eggs; 2 cloves garlic, peeled and minced; 3 Tbsps olive oil; 8 servings salt and pepper to taste; 1 large tomato, diced

Eggplant Omelet Dip requires about 1 hour from start to finish. This recipe makes 8 servings with 88 calories, 3g of protein, and 7g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have eggplant, salt and pepper, garlic, and a few other ingredients on hand, you can make it. It works well as a cheap hor d'oeuvre. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

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

Equipment you will use

Oven

Wrap eggplant in foil, and bake 35 minutes, or until soft.

Ingredients you will need

Eggplant

Wrap

Equipment you will use

Oven

Aluminum Foil

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.

Ingredients you will need

Olive Oil

Tomato

Garlic

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper