Herbed Eggplant and Red Pepper Dip
- Preparation Time : 10 mins | Cooking Time : 20 mins | Makes 3 Servings
Savor the rich, creamy flavors of our herbed eggplant and red pepper dip, perfectly blended with veggies, herbs, and Hellmann's Plant Based Mayo.
;Resize=(726,484))
Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 229.052 kcal |
| Total Fat | 18.048 g |
| Saturated Fat | 2.856 g |
| Cholestrol | 0.596 mg |
| Sodium | 28.178 mg |
| Total Carbs | 16.134 g |
| Dietary Fiber | 7.709 g |
| Sugars | 9.238 g |
| Protein | 3.436 g |
Ingredients List
- 1 large eggplant, cut in half lengthwise
- 1 red bell pepper, quartered and seeded
- 1/2 cup Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing, divided
- 3 cloves garlic
- 1 cup Italian parsley
- 1 cup fresh cilantro, optional
DIRECTIONS
-
Preheat oven to 425°. Line baking sheet with parchment paper. Brush cut sides of eggplant and red pepper with 1 tablespoon Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing. Arrange cut sides down on prepared pan. Add garlic to pan and bake 20 minutes or until tender. Remove and set aside to cool slightly.
-
When vegetables are cool enough to handle, scoop pulp from eggplant and place in bowl of food processor. Add red peppers, garlic, parsley and cilantro and pulse until chopped.
-
Add remaining Dressing and pulse to blend. Season, if desired with salt and pepper. Transfer to bowl and serve immediately or refrigerate and serve chilled. Serve with crudités and pita chips.
