Dinner for 4

Roasted Eggplant Lentils

Name: Roasted Eggplant Lentils
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 2 small cut into chunks carrots; 2 stalks celery; 1 finely diced onion; 6 cloves sliced garlic; 12 oz brown lentils; 2 bay leaves; 4 cups water; 1 pinch salt; 2 tsp apple cider vinegar; 1 pinch pepper; 2 large egg plants; 4 sprigs rosemary; 1/4 cup pine nuts; 2 tbsp parsley

Rosemary-roasted eggplant tops savory lentils cooked with vegetables, garlic, vinegar, and toasted pine nuts.

Typical price

$11.77for 4 servings

$2.94 per serving$11.77 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: TheMealDB

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

Middle Eastern Vegetarian Dairy-free Gluten-free Budget Family Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Carrots$1.09/lb typical	0.25 lb	$0.26Typical price
Celery$2.29 each typical	0.25	$0.43Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Garlic$0.75 each typical	0.5	$0.45Typical price
Dried beans and lentils$0.11/oz typical	12 oz	$1.32Typical price
Eggplant$1.99/lb typical	2.5 lb	$4.97Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	0.25	$0.32Typical price
Nuts and seeds$0.70/oz typical	1.25 oz	$0.79Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$11.77

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsVinegar

Not included in the cost.

Ingredients

2 tbsp olive oil
2 small cut into chunks carrots
2 stalks celery
1 finely diced onion
6 cloves sliced garlic
12 oz brown lentils
2 bay leaves
4 cups water
1 pinch salt
2 tsp apple cider vinegar
1 pinch pepper
2 large egg plants
4 sprigs rosemary
1/4 cup pine nuts
2 tbsp parsley

Steps

Heat the oven to 425 F.
Toss the eggplant chunks with half the oil, rosemary, salt, and pepper on a large baking sheet.
Roast the eggplant for 25 minutes, turning once, until browned and tender.
Simmer the lentils, carrots, celery, onion, garlic, bay leaves, and water in a 3-quart pot for 22 minutes.
Remove the bay leaves and stir the vinegar, remaining oil, salt, and pepper into the lentils.
Toast the pine nuts in a dry skillet over medium heat for 3 minutes.
Top the lentils with roasted eggplant, pine nuts, and parsley.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices