Roasted Eggplant with Chiles and Fresh Herbs

  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Servings: 6
Rated 5/5 based on 1 customer reviews

Ingredients (6)

  • 2 medium eggplants, halved lengthwise and cut into ½-inch slices
  • 1 red pepper, sliced thin
  • ¾ cup olive oil
  • kosher salt and ground black pepper, to taste
  • cup each fresh basil, parsley and cilantro

Steps (3)

  • Step 1
    Preheat the oven to 475°F.
  • Step 2
    Toss the eggplant and pepper with olive oil and season with salt and pepper, to taste. Roast until tender, about 20 minutes.
  • Step 3
    Remove 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.
  • 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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Review
(1)

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Rated 5 out of 5 by from Roasted Eggplant This recipe is fabulous. My Husband enjoyed.The best eggplant recipe I have found.
Date published: 2017-09-27
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