Eggplant Omelet Dip

1. 1

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

2. 2

   Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.

3. 3

   Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.