Mediterranean Grilled Eggplant Spread

Mediterranean Grilled Eggplant Spread

0 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
Anne
Recipe by  Anne

“Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.
  3. Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 93 cal
  • 5%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Grilled Mediterranean Vegetable Sandwich

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Grilled Eggplant Pepper Appetizer Dip