Eggplant Omelet Dip Recipe

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Eggplant Omelet Dip
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 89.53 Kcal (375 kJ)
Calories from fat 62.17 Kcal
% Daily Value*
Total Fat 6.91g 11%
Cholesterol 61.38mg 20%
Sodium 25.84mg 1%
Potassium 210.8mg 4%
Total Carbs 4.76g 2%
Sugars 2.98g 12%
Dietary Fiber 1.96g 8%
Protein 2.99g 6%
Vitamin C 4.6mg 8%
Iron 0.3mg 2%
Calcium 18mg 2%
Amount Per 100 g
Calories 87.35 Kcal (366 kJ)
Calories from fat 60.65 Kcal
% Daily Value*
Total Fat 6.74g 11%
Cholesterol 59.88mg 20%
Sodium 25.21mg 1%
Potassium 205.66mg 4%
Total Carbs 4.64g 2%
Sugars 2.91g 12%
Dietary Fiber 1.91g 8%
Protein 2.92g 6%
Vitamin C 4.5mg 8%
Iron 0.3mg 2%
Calcium 17.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 2

Good Points

  • saturated fat free,
  • very low sodium

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