Ingredients30 m servings 17
- 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.
Per Serving: 17 calories; 0.7 2.5 0.5 0 3 Full nutrition
ReviewsRead all reviews 5
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...
Delicious dip, easy to make. Instead of using my grill I did.
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...