![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ZffLR_A9hI3Bya8PssI1skdxNdE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2211625-aa8576853dc14547985b40410577d5a8.jpg)
Ingredients
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1 pound eggplant, cut into 1/2-inch slices
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1 red bell pepper
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1 poblano pepper
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1 jalapeno pepper, seeded
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3 green onions, chopped
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1 tablespoon minced garlic, or to taste
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1 tablespoon lemon juice, or to taste
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1 tablespoon balsamic vinegar, or to taste
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1 teaspoon olive oil
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salt and ground black pepper to taste
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
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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.