Herbed Eggplant and Red Pepper Dip

Herbed Eggplant and Red Pepper Dip

Preparation Time10 mins Cooking Time20 mins Makes 3 cups

We use all vegan ingredients to make this delicious vegan recipe.

Nutritional Information

Calories

35 (Per 2 Tbsp.)

Calories from Fat

30 (Per 2 Tbsp.)

Total Fat

3g (Per 2 Tbsp.)

Polyunsaturated Fat

1.5g (Per 2 Tbsp.)

Monounsaturated Fat

0.5g (Per 2 Tbsp.)

Sodium

40mg (Per 2 Tbsp.)

Total Carbs

2g (Per 2 Tbsp.)

Dietary Fiber

1g (Per 2 Tbsp.)

Sugars

1g (Per 2 Tbsp.)

Iron

2% (Per 2 Tbsp.)

Potassium

80mg (Per 2 Tbsp.)

Vitamin C

20% (Per 2 Tbsp.)

Vitamin A

8% (Per 2 Tbsp.)

Ingredients List
  1. 1 large eggplant, cut in half lengthwise
  2. 1 red bell pepper, quartered and seeded
  3. 1/2 cup Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
  4. 3 cloves garlic
  5. 1 cup Italian parsley
  6. 1 cup fresh cilantro, optional

Directions

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1. 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® Vegan Carefully Crafted Dressing and Sandwich Spread. 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.

2. 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.

3. Add remaining Dressing and Sandwich Spread 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.