Dinner for 4

Eggplant Chickpea Involtini

Name: Eggplant Chickpea Involtini
Total time: 100 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 aubergines; 4 tbsp olive oil plus a drizzle; 500 g ricotta; 20 g grated parmesan or vegetarian alternative; 1 lemon zested; 1 pinch chilli flakes (optional); 30 g bunch of basil; 10 g mint leaves; 1 tbsp olive oil; 3 cloves garlic; 2 x 400g cans chopped or crushed tomatoes; 1 tsp chilli flakes (optional); 2 tsp red wine vinegar; 2 tsp sugar; 400 g can chickpeas drained

$13.82for 4100 minServes 4

Roasted eggplant rolls wrap herbed ricotta and bake in a tangy tomato chickpea sauce until tender.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 3 lb$1.99/lb typical	3 lb	$5.97Typical price
	Cottage cheese, 18 oz$0.17/oz typical	18 oz	$3.00Typical price
	Parmesan, 0.75 oz$0.55/oz typical	0.75 oz	$0.39Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.79Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.70Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Canned tomatoes, 2 oz$0.08/oz typical	2 oz	$0.16Typical price
	Canned beans, 14 oz$0.09/oz typical	14 oz	$1.27Typical price
Total for the servings shown		$13.82

Swaps

Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spiritsSugar and brown sugar

Not included in the cost.

100 minstart to table
Involveddifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Family Dinners Spring

Typical price

$3.46 per serving$13.82 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

3 aubergines
4 tbsp olive oil plus a drizzle
500 g ricotta
20 g grated parmesan or vegetarian alternative
1 lemon zested
1 pinch chilli flakes (optional)
30 g bunch of basil
10 g mint leaves
1 tbsp olive oil
3 cloves garlic
2 x 400g cans chopped or crushed tomatoes
1 tsp chilli flakes (optional)
2 tsp red wine vinegar
2 tsp sugar
400 g can chickpeas drained

Steps

Heat the oven to 425 F and line a large baking sheet.
Slice the eggplants lengthwise, brush them with 4 tablespoons olive oil, and roast for 20 minutes until flexible.
Mix the ricotta, Parmesan, lemon zest, basil, mint, and optional chili flakes in a bowl.
Simmer the garlic, tomatoes, vinegar, sugar, remaining olive oil, and optional chili flakes in a large skillet for 20 minutes, then stir in the chickpeas.
Spread the sauce in a 9-by-13-inch baking dish.
Spoon ricotta onto each eggplant slice, roll the slices, place them over the sauce, and bake for 25 minutes.

Main ingredient on sale this week? See what to make with canned beans on sale.