grilled-eggplant-pepper-appetizer-dip

Grilled Eggplant Pepper Appetizer Dip

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  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Beaner
Recipe by  Beaner

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 31 cal
  • 2%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Eggplant and Pepper Parmesan Sandwiches

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Mediterranean Grilled Eggplant Spread