Dinner for 4

Lentil Stuffed Eggplant

Name: Lentil Stuffed Eggplant
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large eggplant; 2 tbsp extra virgin olive oil; salt and pepper; 1/2 cup brown lentils; 1 cup water; 2 cloves garlic; 1 large shallot; 1 1/2 cups chopped tomatoes; 2 cups packed baby greens; 2 oz goat cheese (optional); fresh basil for garnish (optional)

$6.83for 435 minServes 4

Roasted eggplant halves hold lentils simmered with tomatoes, garlic, shallot, and greens, with goat cheese added if desired.

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 1.25 lb$1.99/lb typical	1.25 lb	$2.49Typical price
	Dried beans and lentils, 3.5 oz$0.11/oz typical	3.5 oz	$0.39Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Leeks and shallots, 0.2 lb$3.49/lb typical	0.2 lb	$0.68Typical price
	Canned tomatoes, 12 oz$0.08/oz typical	12 oz	$0.96Typical price
	Romaine and salad greens, 0.5$2.49 each typical	0.5	$1.00Typical price
	Feta, 1 oz$0.70/oz typical	1 oz	$0.70Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$6.83

Swaps

Swap dried beans and lentils for canned beansabout $0.02/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Family Dinners

Typical price

$1.71 per serving$6.83 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

1 large eggplant
2 tbsp extra virgin olive oil
salt and pepper
1/2 cup brown lentils
1 cup water
2 cloves garlic
1 large shallot
1 1/2 cups chopped tomatoes
2 cups packed baby greens
2 oz goat cheese (optional)
fresh basil for garnish (optional)

Steps

Heat the oven to 425 F and halve the eggplant lengthwise.
Score the cut sides, brush them with 1 tablespoon oil, season with salt and pepper, and place them cut-side down on a baking sheet.
Bake the eggplant for 25 minutes.
Meanwhile, heat the remaining oil in a medium saucepan, cook the shallot and garlic for 3 minutes, then add the lentils, tomatoes, and water.
Cover and simmer the lentil mixture for 20 minutes, stir in the greens, and cook for 2 minutes.
Turn the eggplant cut-side up, fill it with the lentil mixture, top with goat cheese and basil if using, and bake for 5 minutes.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.