Dinner for 4

Roasted Eggplant Lentil Salad

Name: Roasted Eggplant Lentil Salad
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup dried green or brown lentils; 1 cup vegetable or chicken broth; 1 1/2 cups water; 1 large garlic clove; lemon peel; 1 bay leaf; 2 sprigs thyme; 1 rib celery; 700 g / 1.4 lb eggplant / aubergine; 2 1/2 tbsp olive oil; 1/4 tsp each salt and pepper; 2 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1 tsp dijon mustard; 1 clove garlic; 1 tsp thyme leaves; 1 tsp sugar (optional); 1/2 tsp each salt + black pepper; 250 g / 8 oz cherry tomatoes; 2 handfuls rocket / arugula lettuce; 60 g / 2 oz feta

Roasted eggplant joins tender lentils, tomatoes, greens, and feta with a bright lemon mustard dressing.

Typical price

$17.09for 4 servings

$4.27 per serving$17.09 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.

Photo: recipetineats.com

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

Mediterranean Side dishes Lunches Dinners Cold-weather comfort Winter Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Dried beans and lentils$0.11/oz typical	7 oz	$0.77Typical price
Broth or stock$0.07/oz typical	8.25 oz	$0.58Typical price
Garlic$0.75 each typical	1	$0.83Typical price
Lemons and limes$0.60 each typical	0.5	$0.30Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.20Typical price
Celery$2.29 each typical	a little	$0.22Typical price
Eggplant$1.99/lb typical	1.55 lb	$3.07Typical price
Juice, soda and mixers$0.04/oz typical	1 oz	$0.04Typical price
Cherry and grape tomatoes$0.30/oz typical	8.75 oz	$2.65Typical price
Romaine and salad greens$2.49 each typical	2	$4.98Typical price
Feta or goat cheese$0.70/oz typical	2 oz	$1.48Typical price
Total for the servings shown		$17.09

Pantry staples you likely have

Dried herbs, spices and seasoning blendsOlive and cooking oilSalt and pepperCooking spray, shortening, ghee, coconut and sesame oilMustard, mayo, ketchupSugar and brown sugar

Not included in the cost.

Ingredients

1 cup dried green or brown lentils
1 cup vegetable or chicken broth
1 1/2 cups water
1 large garlic clove
lemon peel
1 bay leaf
2 sprigs thyme
1 rib celery
700 g / 1.4 lb eggplant / aubergine
2 1/2 tbsp olive oil
1/4 tsp each salt and pepper
2 tbsp lemon juice
4 tbsp extra virgin olive oil
1 tsp dijon mustard
1 clove garlic
1 tsp thyme leaves
1 tsp sugar (optional)
1/2 tsp each salt + black pepper
250 g / 8 oz cherry tomatoes
2 handfuls rocket / arugula lettuce
60 g / 2 oz feta

Steps

Heat the oven to 425 F.
Simmer the lentils with broth, water, garlic, lemon peel, bay leaf, thyme, and celery for 22 minutes.
Toss the eggplant with olive oil, salt, and pepper, then roast on a baking sheet for 25 minutes.
Whisk the lemon juice, olive oil, mustard, garlic, thyme, sugar, salt, and pepper.
Remove the lentil aromatics, then toss the lentils and eggplant with the tomatoes and dressing.
Fold in the arugula and feta before serving.