GRILLED EGGPLANT PEPPER APPETIZER DIP
Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.
Provided by Beaner
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 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.
Nutrition Facts : Calories 17 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.9 mg, Sugar 1.2 g
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