| 8 x Japanese eggplants halved lengthwise |
2 eggplants |
$1.99 per item
|
$3.98 |
| 1/2 c. extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1 x garlic head roasted |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 c. finely-minced cilantro |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1 x lemon juiced |
1/4 lemon juiced |
$2.19 per 15 fluid ounces
|
$0.06 |
| 1/4 c. tahini |
1 tablespoon |
$8.12 per 32 ounces
|
$0.13 |
| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 x Spanish onion finely sliced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 2 x garlic cloves finely minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 Tbsp. whole fennel seeds grnd |
3/4 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.09 |
| 1 c. white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 3 c. fresh tomato juice |
3/4 cup |
$3.29 per 46 fluid ounces
|
$0.43 |
| 2 Tbsp. finely-minced fresh parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 Tbsp. fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 1 x lemon juiced |
1/4 lemon juiced |
$2.19 per 15 fluid ounces
|
$0.06 |
| 1/4 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 2 c. flour |
1/2 cup |
$2.99 per 5 pounds
|
$0.08 |
| 3 lrg onions sliced thinly |
3/4 onions |
$0.79 per pound
|
$0.20 |
| Total per Serving |
$6.56 |
| Total Recipe |
$26.25 |
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