Grilled Eggplant Pepper Appetizer Dip Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.
Ingredients
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
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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.
Per Serving: 17 calories; protein 0.5g; carbohydrates 2.5g; fat 0.7g; sodium 2.9mg.