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Lamb Tagine with Tomatoes and Roasted Eggplant - Recipe Cost

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Course salt (kosher or sea)

Good olive oil

2 Tbsp Saffron water (8-10 saffron threads soaked in hot water)

Healthy pinch of Cayenne pepper

2 medium size, ripe red tomatoes, halved, seeded and diced

Ingredients	Per Serving Qty	Common Price	Price per Serving
2 large eggplant (about 1 pound each)	1/3 eggplant	$1.99 per item	$0.66
2 pounds boneless lamb leg or shoulder, trimmed of fat and cut in 1 1/2 inch chunks	5 1/3 oz	$7.99 per pound	$2.66
1/2 tsp ground turmeric (I sprinkled a bit extra)	0.08 teaspoon	$6.99 per 16 ounces	$0.00
4 large cloves garlic, crushed	2/3 garlic cloves	$4.00 per pound	$0.02
3/4 tsp ground ginger	1/8 teaspoon	$2.39 per ounce	$0.02
1/2 tsp freshly ground black pepper	0.08 teaspoon	$7.99 per 16 ounces	$0.00
1 medium red onion finely chopped	1/6 onion	$0.99 per pound	$0.05
3/4 cup finely chopped flat leaf parsley	2 tablespoons	$1.09 per cup	$0.14
1/2 cup finely chopped cilantro	1 tablespoon	$1.09 per cup	$0.09
1 tsp sweet paprika	1/6 teaspoon	$1.79 per ounce	$0.02
2/3 tsp ground cumin	1/8 teaspoon	$1.69 per 1 1/4 ounces	$0.01
Pinch of sugar	1/6 pinch	$1.44 per pound	$0.00
Juice of 1 lemon (or to taste)	1/6 lemon juice	$2.19 per 15 fluid ounces	$0.04
Total per Serving			$3.72
Total Recipe			$22.33