Grilled Eggplant Pepper Appetizer Dip Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.Advertisement
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.
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.