Eggplant Omelet Dip Recipe

Ingredients
<br>- 1 large eggplant
<br>- 3 tablespoons olive oil
<br>- 1 large tomato, diced
<br>- 2 cloves garlic, peeled and minced
<br>- 3 eggs
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.
<br>step 3: Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.
<br>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.
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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
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.

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