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Grilled Eggplant Pepper Appetizer Dip


"Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers."
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30 m servings 17 cals
Original recipe yields 8 servings

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  • Prep

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  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.

Nutrition Facts

Per Serving: 17 calories; 0.7 g fat; 2.5 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 3 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Delicious dip, easy to make. Instead of using my grill I did.

Delicious! Ate it with tortilla chips and baby carrots.

This is how i made this, i followed the basic recipe but i used two fat purple eggplants, two small green peppers, two large red peppers and two jalapeno peppers. I coated the veggies with oil...

This was yummy - nice and spicy. I roasted the eggplant with skin on then scooped out the centers. I roasted the pepper separately with the garlic. I only had the red pepper on hand so I add...

Like this recipe a lot. Added a pinch of ground cumin to enhance the chilies.