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Thursday, August 25, 2016

Grilled Eggplant Pepper Appetizer Dip

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • 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.

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