Grilled Eggplant Pepper Appetizer Dip

Directions

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

Methods :

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.