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Herbed Eggplant and Red Pepper Dip

Herbed Eggplant and Red Pepper Dip

  • Serves

    people

  • Prep

    mins

  • Cook

    mins

  • Total time

    mins
We use all vegan ingredients to make this delicious vegan recipe.
  • 1 large eggplant, cut in half lengthwise
  • 1 red bell pepper, quartered and seeded
  • 1/2 cup Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
  • 3 cloves garlic
  • 1 cup Italian parsley
  • 1 cup fresh cilantro, optional

Nutritional information

 

Amount per serving

Sodium (mg)

40 mg

Vitamin A (%)

8 %

Saturated Fat (g)

0 g

Energy ()

35

Fat (g)

3 g

Trans Fat (g)

0 g

Calcium (%)

0 %

Monounsaturated Fat (g)

0.5 g

Cholesterol (mg)

0 mg

Iron (%)

2 %

Vitamin C (%)

20 %

Fibre (g)

1 g

Sugars (g)

1 g

Protein (g)

0 g

Potassium (mg)

80 mg

  • 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.
Vegan Dressing & Spread
MAKE IT VEGAN

Vegan Dressing & Spread

Hellmann's Vegan Dressing & Spread has the rich, creamy taste you can only expect from Hellmann's & is the perfect vegan alternative to our mayo!

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