Roasted Eggplant with Chiles and Fresh Herbs
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 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
⅓ cup each fresh basil, parsley and cilantro
6 tablespoons Hidden Valley® Sriracha Ranch® Dressing
Step 1Preheat the oven to 475°F.
Step 2Toss the eggplant and pepper with olive oil and season with salt and pepper, to taste. Roast until tender, about 20 minutes.
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.
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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