Grilled Eggplant Pepper Appetizer Dip recipe

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Ingredients

1 pound eggplant, cut into 1/2-inch slices
1 red bell pepper
1 poblano pepper
1 jalapeno pepper, seeded
3 green onions, chopped
1 tablespoon minced garlic, or to taste
1 tablespoon lemon juice, or to taste
1 tablespoon balsamic vinegar, or to taste
1 teaspoon olive oil
salt and ground black pepper to taste

Nutrition Info

17 calories
carbohydrate: 2.5 g
cholesterol: : -
fat: 0.7 g
fiber: 0.7 g
protein: 0.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 2.9 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.

  3. Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.

Recipe Yield

8 servings

Recipe Note

Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.

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