Side dishe for 4

Roasted Aubergine with Goat Cheese

Name: Roasted Aubergine with Goat Cheese
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 sliced aubergine; 3 tbsp extra virgin olive oil; 12 cherry tomatoes; 1 pita bread; 3 tbsp balsamic vinegar; 1 handful mint; 1 chopped shallots; 1 sliced shallots; 1 chopped red chilli; 50 g goats cheese; 1 handful rocket

$11.95for 440 minServes 4

Roasted aubergine and tomatoes pair with toasted pita, goat cheese, mint, rocket, and a tangy balsamic dressing.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant$1.99/lb typical	2 lb	$3.98Typical price
	Cherry and grape tomatoes$0.30/oz typical	7.25 oz	$2.16Typical price
	Sandwich bread$2.49 each typical	a little	$0.15Typical price
	Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	1	$1.99Typical price
	Leeks and shallots$3.49/lb typical	0.3 lb	$1.09Typical price
	Poblano and other fresh chiles$0.60 each typical	1	$0.60Typical price
	Feta or goat cheese$0.70/oz typical	1.75 oz	$1.23Typical price
	Romaine and salad greens$2.49 each typical	a little	$0.25Typical price
Total for the servings shown		$11.95

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilVinegar

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Middle Eastern Vegetarian Side dishes Cold-weather comfort Winter

Typical price

$2.99 per serving$11.95 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 sliced aubergine
3 tbsp extra virgin olive oil
12 cherry tomatoes
1 pita bread
3 tbsp balsamic vinegar
1 handful mint
1 chopped shallots
1 sliced shallots
1 chopped red chilli
50 g goats cheese
1 handful rocket

Steps

Heat the oven to 425 F and place the aubergine and cherry tomatoes on a large baking sheet.
Toss the vegetables with 2 tablespoons olive oil, then roast for 25 minutes until tender.
Tear the pita into pieces, toss it with 1 tablespoon olive oil, and toast it on the baking sheet for 5 minutes.
Whisk the balsamic vinegar, chopped shallot, red chilli, remaining olive oil, salt, and pepper in a small bowl.
Toss the roasted vegetables with the dressing, then fold in the mint and rocket.
Top with goat cheese, sliced shallot, and toasted pita before serving.