| 4 Japanese eggplants (about 2#), peeled |
1 eggplants |
$1.99 per item
|
$1.99 |
| 4 oz. olive oil |
1 oz |
$5.99 per 16 fluid ounces
|
$0.39 |
| 1/8 tsp salt |
0.03 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 tsp freshly ground pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 tablespoon sesame oil |
3/4 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.09 |
| 1 tablespoon minced garlic |
3/4 teaspoon |
$4.00 per pound
|
$0.02 |
| 1 tablespoon peeled and grated ginger |
3/4 teaspoon |
$2.99 per pound
|
$0.01 |
| 1 tablespoon tahini* |
3/4 teaspoon |
$8.12 per 32 ounces
|
$0.03 |
| 2 tablespoons light soy sauce |
1 1/2 teaspoons |
$2.59 per 10 fluid ounces
|
$0.06 |
| 2 cups mashed potatoes (recipe follows)** |
1/2 cup |
$0.50 per pound
|
$0.08 |
| Total per Serving |
$2.68 |
| Total Recipe |
$10.72 |
Suggestions?