Grilled Eggplant Pepper Appetizer Dip Popular Recipes

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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."

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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

• 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.

Notes :

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