Grilled Eggplant Pepper Appetizer Dip

Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 17 Calories

Ingredients

• salt and ground black pepper to taste
• 3 green onions, chopped
• 1 teaspoon olive oil
• 1 tablespoon lemon juice, or to taste
• 1 red bell pepper
• 1 jalapeno pepper, seeded
• 1 tablespoon balsamic vinegar, or to taste
• 1 poblano pepper
• 1 tablespoon minced garlic, or to taste
• 1 pound eggplant, cut into 1/2-inch slices

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 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.

Step 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.