Grilled Eggplant Pepper Appetizer Dip

4.6
(5)
5 Reviews
3 Photos

Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.

Submitted by Robin K
Updated on January 14, 2022
3
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 1 pound eggplant, cut into 1/2-inch slices

  • 1 red bell pepper

  • 1 poblano pepper

  • 1 jalapeno pepper, seeded

  • 3 green onions, chopped

  • 1 tablespoon minced garlic, or to taste

  • 1 tablespoon lemon juice, or to taste

  • 1 tablespoon balsamic vinegar, or to taste

  • 1 teaspoon olive oil

  • salt and ground black pepper to taste

Directions

  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
1g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 17
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 3mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g 1%
Vitamin C 27mg 30%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.