| 1 med Eggplant, 1 to 1 1/2 pounds |
1/4 eggplant |
$1.99 per item
|
$0.50 |
| 1/4 c. Salt |
1 tablespoon |
$2.91 per 16 ounces
|
$0.12 |
| 1 tsp Salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 3/4 c. Extra virgin olive oil |
3 tablespoons |
$5.99 per 16 fluid ounces
|
$0.56 |
| 1 med Onion, peeled and cut into 1/4 inch slices |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 1/2 lb Lamb shoulder, lean, and boneless, cut into 2 inch cubes |
6 oz |
$6.99 per pound
|
$2.62 |
| 2 c. Beef stock, fresh or possibly canned or possibly 2 c. water |
1/2 cup |
$1.29 per 14 1/2 ounces
|
$0.38 |
| 2 Tbsp. Tomato paste |
1 1/2 teaspoons |
$1.29 per 6 ounces
|
$0.06 |
| 1/2 tsp Turmeric Black pepper, freshly grnd |
1/8 teaspoon |
$6.99 per 16 ounces
|
$0.00 |
| 1 med Tomato, cut crosswise into 4 slices |
1/4 tomato |
$1.99 per pound
|
$0.13 |
| 2 Tbsp. Lemon juice, fresh |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| Total per Serving |
$4.47 |
| Total Recipe |
$17.88 |
Suggestions?