Eggplant Omelet Dip

8 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Recipe by  Mary

“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!”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (8)

Rate This 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.



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.



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 like omelet and incorporated perfectly in the dip. The only thing I would add is more spices for an extra zing. Will make again and again!

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Amount Per Serving (8 total)

  • Calories
  • 93 cal
  • 5%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Grilled Eggplant Stack with Greek Kasseri Cheese


next recipe:

Grilled Eggplant Pepper Appetizer Dip