Eggplant Omelet Dip


"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!"


1 h {{adjustedServings}} servings 93 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 7 Ratings


I was a little wary of the combination but tried it anyway, with one egg instead of three. It came out great! Thanks for a good kid-friendly recipe.

If you're looking for something like babaganoush, but more filling, this is the perfect recipe. I made it for my dad, and he fell in love.

This was as good as it gets. The I used 2 eggs instead of 3 because that is all I had on hand, and the taste was not overpowering and it blended in well with the eggplant. The egg did not look l...