Photo: Joseph Gonzalez
Grilled Eggplant Pepper Appetizer Dip
10 ingredients
10 min + 20 min
8 servings
openrecipes
"Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers."
Estimated Nutrition (whole recipe, rough)
262
Calories
4g
Protein
15g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes