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

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

Typical price

$13.10for 4 servings

$3.28 per serving$13.10 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.

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

Italian Vegetarian Family Dinners Spring

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	3 lb	$5.97Typical price
Cottage cheese or ricotta$0.17/oz typical	18 oz	$3.00Typical price
Parmesan$0.55/oz typical	0.75 oz	$0.39Typical price
Lemons and limes$0.60 each typical	1	$0.60Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.5	$0.79Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	0.25	$0.70Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Canned tomatoes$0.08/oz typical	2 oz	$0.16Typical price
Canned beans$0.09/oz typical	14 oz	$1.27Typical price
Total for the servings shown		$13.10

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.

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.