Best 6 Eggplant Omelet Dip Recipes

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**Indulge in a Culinary Symphony of Flavors: Discover the Delectable Eggplant Omelet Dip and Its Enticing Variations**

Embark on a culinary adventure with the enticing eggplant omelet dip, a delectable dish that tantalizes taste buds with its harmonious blend of textures and flavors. This versatile dip forms the centerpiece of a trio of irresistible recipes, each offering a unique culinary experience.

The classic eggplant omelet dip, a symphony of roasted eggplant, creamy eggs, and aromatic herbs, captivates with its smoky undertones and velvety texture. For a delightful twist, the sun-dried tomato and spinach omelet dip bursts with vibrant colors and tangy flavors, while the roasted red pepper and artichoke omelet dip offers a savory and earthy delight.

These culinary creations are not only delectable but also incredibly versatile, serving as the perfect accompaniment to an array of dishes. Spread them effortlessly on toasted bread or crackers for a quick and satisfying snack, or dollop them generously over grilled vegetables or roasted potatoes for a tantalizing side dish. Their rich flavors also make them ideal as a filling for omelets or wraps, promising a burst of flavor in every bite.

As you embark on this culinary journey, embrace the flexibility of these recipes. Adapt them to suit your dietary preferences, whether you prefer a vegan or gluten-free option. Experiment with different herbs and spices to create your own personalized flavor profile. The possibilities are endless, limited only by your imagination.

So, gather your ingredients, don your apron, and prepare to be captivated by the irresistible allure of the eggplant omelet dip and its enchanting variations. Let your taste buds embark on a culinary adventure they will never forget.

Let's cook with our recipes!

TORTANG TALONG (FILIPINO EGGPLANT OMELETTE)



Tortang Talong (Filipino Eggplant Omelette) image

Crispy, succulent egg-battered fried eggplant stuffed with seasoned ground pork.

Provided by Kristina Razon

Categories     Breakfast     Dinner     Lunch

Time 1h15m

Yield 4

Number Of Ingredients 12

4 medium Japanese eggplant (about 1 1/2 pounds; 680g total) (see note)
2 tablespoons (30ml) plus 3/4 cup (175ml) vegetable oil, divided, plus extra as needed
1 small yellow onion (4 ounces; 115g), finely chopped
1 medium garlic clove, minced
Kosher salt and freshly ground black pepper
8 ounces (225g) ground pork
1 tablespoon (15ml) oyster sauce
1 1/2 teaspoons (8ml) fish sauce
1 1/2 teaspoons (8ml) soy sauce
5 large eggs (250g), divided
Cooked white rice, for serving
Ketchup or banana ketchup , for serving

Steps:

  • Adjust oven rack to middle position and preheat oven to 350°F (177°C). With the tip of a sharp knife, poke four 1/2-inch slits in each eggplant. Place eggplant on a rimmed baking sheet lined with parchment paper or aluminum foil and roast until fully tender, offering little to no resistance when pierced with a knife, about 30 minutes. Set aside until cool enough to handle, about 15 minutes.
  • Peel eggplant, leaving stems attached; discard skin. With the back of a fork, press down firmly to flatten each eggplant along its length until it resembles a large teardrop in shape; set aside.
  • In a 12-inch stainless steel, cast iron, or nonstick skillet, heat 2 tablespoons (30ml) vegetable oil over medium-high heat. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add ground pork and cook, stirring occasionally and breaking up any large pieces, until cooked through and lightly browned, about 3 minutes. Add oyster sauce, fish sauce, and soy sauce and continue to cook, stirring frequently, until liquid is absorbed, about 1 minute. Remove skillet from heat, and set aside to let cool slightly.
  • In a medium bowl, beat 3 eggs until homogenous and frothy. Add ground pork mixture and stir to combine; set aside. In a wide, shallow dish, beat remaining 2 eggs until homogenous and frothy, season with salt and pepper, and set aside. Clean skillet and return to stovetop.
  • Adjust oven temperature to 200°F (95°C). Set a wire rack in a rimmed baking sheet and line with a double layer of paper towels. In the cleaned skillet, heat 3/4 cup (175ml) vegetable oil over medium-high heat until shimmering. Working with one eggplant at a time, hold eggplant by stem, and evenly coat on all sides with beaten egg mixture. Allow excess egg to drip off, and carefully add to skillet. Repeat coating process with second eggplant and add to skillet. Top each eggplant with a heaping 1/4 cup (60g) of ground pork mixture, evenly pressing mixture down along the length of each eggplant to ensure it adheres to the surface. Cook, shaking pan occasionally, until bottom side is golden brown and crisp, about 3 minutes. Using a slotted spatula, carefully flip eggplant and continue to cook until golden brown on second side, about 1 minute 30 seconds.
  • Transfer eggplant to prepared baking sheet, then transfer to oven to keep warm. Repeat coating and cooking process with remaining eggplant, adding more oil to skillet as needed.
  • Transfer to individual plates and serve immediately with white rice and ketchup.

Nutrition Facts : Calories 810 kcal, Carbohydrate 33 g, Cholesterol 285 mg, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, Sodium 776 mg, Sugar 9 g, Fat 65 g, UnsaturatedFat 0 g

EGGPLANT DIP



Eggplant Dip image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

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

Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams

EGGPLANT OMELET (TORTANG TALONG)



Eggplant Omelet (Tortang Talong) image

Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.

Provided by Nicole Ponseca

Categories     Philippines     Eggplant     Summer     Fall     Breakfast     Brunch     Dinner     Egg     Quick & Easy

Yield 2-4 servings

Number Of Ingredients 6

2 large Asian eggplants (about 1/3 pound/155 g each)
2 extra-large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Steps:

  • Preheat the broiler.
  • Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
  • Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
  • Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
  • In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
  • When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
  • Serve hot or at room temperature, with fish sauce.

BAKED EGGPLANT OMELET (FROCIA 'I MULINCIANI)



Baked Eggplant Omelet (Frocia 'i Mulinciani) image

Categories     Egg     Breakfast     Brunch     Bake     Sauté     Eggplant     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 large eggplant (1 1/2 lb)
2 teaspoons fine sea salt
1 cup olive oil
8 large eggs
1/2 cup grated Pecorino Romano cheese (1 1/2 oz)
4 teaspoons tomato paste
1/4 cup water

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.

EGGPLANT OMELET



Eggplant Omelet image

I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.

Provided by Sheynath

Categories     Onions

Time 20m

Yield 1 omelet, 1-2 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 small eggplant, long and thin
1 small onion, minced
1 small tomatoes, diced small
2 -4 eggs
1 dash seasoning salt
pepper

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.

Nutrition Facts : Calories 364.1, Fat 15.7, SaturatedFat 4, Cholesterol 423, Sodium 157.7, Carbohydrate 42.6, Fiber 20.7, Sugar 19, Protein 19.6

OLIVE AND EGGPLANT DIP



Olive and Eggplant Dip image

Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes about 2 cups

Number Of Ingredients 10

2 Italian eggplants (10 ounces each), halved lengthwise
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, thinly sliced
1/4 teaspoon coarse salt
1/2 cup pitted Kalamata olives
1/2 cup pitted green olives, such as Picholine or Sicilian
1 teaspoon finely chopped fresh oregano, plus small leaves for garnish
1 teaspoon finely grated lemon zest, plus long strips zest for garnish
Pinch of red-pepper flakes
2 yellow bell peppers, seeds and ribs removed, flesh cut into 1 1/2-inch pieces

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.

Nutrition Facts : Calories 135 g, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 605 g

Tips:

  • Choose ripe and firm eggplants: Look for eggplants that are deep purple in color and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
  • Salt the eggplant before cooking: This will help to remove the bitterness from the eggplant. Cut the eggplant into small cubes and toss them with salt. Let them sit for 30 minutes, then rinse them and pat them dry.
  • Cook the eggplant until it is soft and browned: Use a large skillet or griddle over medium-high heat. Add the eggplant and cook, stirring occasionally, until it is tender and slightly browned. This should take about 10 minutes.
  • Don't overcook the eggs: The eggs should be cooked until they are just set. Overcooking will make them tough.
  • Add your favorite seasonings: You can add any seasonings you like to the omelet dip. Some popular options include garlic, onion, paprika, and salt and pepper.

Conclusion:

Eggplant omelet dip is a delicious and versatile dish that is perfect for any occasion. It can be served as an appetizer, a main course, or a side dish. It is also a great way to use up leftover eggplant. With a few simple ingredients and a little time, you can easily make this tasty dip at home.

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