Mediterranean Grilled Eggplant Spread
Added to shopping list. Go to shopping list.
Ingredients35 m servings 87 cals
Original recipe yields 8 servings
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- 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.
- 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.
Per Serving: 87 calories; 8.7 g fat; 1.2 g carbohydrates; 1.3 g protein; 7 mg cholesterol; 128 mg sodium. Full nutrition
ReviewsRead all reviews 1