Eggplant Omelet Dip Recipes

Steps:

• Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
• Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

Steps:

• Peel eggplant and cut lengthwise into 1/8-inch-thick slices. Sprinkle sea salt over slices and arrange in 2 even stacks in a shallow dish. Put a flat dish on top of eggplant and weight with 1-lb can 2 hours.
• Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel.
• Preheat oven to 350°F. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat. Sauté eggplant in batches of 3 or 4 slices until golden, about 2 minutes per side. Drain as sautéed on brown paper or paper towels.
• Pour off oil from skillet and wipe, leaving a light coating. Cover bottom of skillet with half of eggplant, overlapping slightly, and make another layer with remaining eggplant. Whisk together eggs and cheese in a bowl and stir together tomato paste and water in another bowl.
• Heat skillet with eggplant over moderate heat until hot and pour in egg mixture, lifting edges of eggplant so eggs coat bottom of skillet. Cook omelet, uncovered, over low heat, until eggs begin to set around edge, 5 to 7 minutes. Slowly pour tomato mixture in a spiral pattern over surface of omelet, then bake in upper third of oven until eggs are set and pale golden, about 20 minutes.
• Loosen side and bottom of omelet and slide onto a plate. Serve at room temperature with a few grindings of black pepper.

Steps:

• Preheat oven to 400 degrees. Place eggplants, cut sides up, on a rimmed baking sheet, and brush with 1/2 teaspoon oil. Scatter garlic over tops, and sprinkle with salt. Roast until golden and tender, about 20 minutes. Let cool slightly.
• Remove eggplant seeds; spoon flesh and garlic into a food processor. Puree; transfer to a medium bowl.
• Add olives to processor, and pulse until coarsely chopped. Add to bowl with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper flakes, and remaining teaspoon oil. Garnish with oregano leaves and lemon-zest strips. Serve with bell peppers.

Steps:

• Dice the eggplant into small pieces.
• Heat the olive oil in a small, non-stick skillet over medium heat.
• Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
• Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
• If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
• Season with seasoned salt and/or pepper to taste.