Roasted Eggplant with Chiles and Fresh Herbs
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
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based on 1 customer reviews
Ingredients (6)
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2 medium eggplants, halved lengthwise and cut into ½-inch slices
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1 red pepper, sliced thin
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¾ cup olive oil
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kosher salt and ground black pepper, to taste
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⅓ cup each fresh basil, parsley and cilantro
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6 tablespoons Hidden Valley® Sriracha Ranch® Dressing
Steps (3)
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Step 1Preheat the oven to 475°F.
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Step 2Toss the eggplant and pepper with olive oil and season with salt and pepper, to taste. Roast until tender, about 20 minutes.
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Step 3Remove from the oven and sprinkle with fresh basil, parsley and cilantro. Plate the vegetable mixture and spread 1 tablespoon of Hidden Valley® Sriracha Ranch Dressing on each plate. Serve immediately.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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