Side dishe for 4

Mediterranean Eggplant Salad

Name: Mediterranean Eggplant Salad
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large eggplant; 2 tbsp olive oil; salt and pepper (optional); 2 tbsp lemon juice; 1 tsp dijon mustard; 1 clove garlic; 1/4 cup extra-virgin olive oil; 1 tsp fresh thyme leaves; 1 cup cherry tomatoes; 2 cups arugula; 1/4 cup crumbled feta cheese

$5.88for 440 minServes 4

Thin raw eggplant, tomatoes, arugula, feta, and thyme come together with a sharp lemon mustard dressing.

Photo: foodfaithfitness.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
	Juice, 1 oz$0.04/oz typical	1 oz	$0.04Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Mint, a little$1.99 each typical	a little	$0.04Typical price
	Cherry and grape tomatoes, 5.25 oz$0.30/oz typical	5.25 oz	$1.59Typical price
	Bok choy and napa cabbage, 0.25 lb$1.99/lb typical	0.25 lb	$0.50Typical price
	Swiss, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
Total for the servings shown		$5.88

Pantry staples you likely have

Olive and cooking oilSalt and pepperMustard, mayo, ketchupCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

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

Mediterranean Vegetarian Gluten-free Budget Side dishes Lunches No-cook Summer

Typical price

$1.47 per serving$5.88 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 olive oil
salt and pepper (optional)
2 tbsp lemon juice
1 tsp dijon mustard
1 clove garlic
1/4 cup extra-virgin olive oil
1 tsp fresh thyme leaves
1 cup cherry tomatoes
2 cups arugula
1/4 cup crumbled feta cheese

Steps

Slice the eggplant very thinly, toss it with salt, and let it stand for 20 minutes.
Whisk the lemon juice, Dijon mustard, garlic, extra-virgin olive oil, and thyme in a small bowl.
Pat the eggplant dry and arrange it with the cherry tomatoes and arugula.
Drizzle the dressing over the salad and toss gently.
Top the salad with feta, then season it with pepper and more salt if needed.