| 4 x Asian eggplants - (abt 1 1/4 lbs) (or possibly 1 regular eggplant) |
1 eggplants |
$1.99 per item
|
$1.99 |
| 2 tsp salt |
1/2 teaspoon |
$2.91 per 16 ounces
|
$0.02 |
| 1/4 c. chicken broth |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.04 |
| 2 Tbsp. soy sauce |
1 1/2 teaspoons |
$2.59 per 10 fluid ounces
|
$0.06 |
| 1 Tbsp. dry sherry or possibly Chinese rice wine |
3/4 teaspoon |
$22.00 per liter
|
$0.08 |
| 1 Tbsp. balsamic vinegar (or possibly dark Chinese rice vinegar) |
3/4 teaspoon |
$6.59 per 17 fluid ounces
|
$0.05 |
| 2 tsp sesame oil |
1/2 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.06 |
| 2 tsp hoisin sauce |
1/2 teaspoon |
$3.49 per 8 1/2 ounces
|
$0.04 |
| 2 Tbsp. vegetable oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 Tbsp. chopped garlic |
3/4 teaspoon |
$4.00 per pound
|
$0.02 |
| 1 tsp chopped ginger |
1/4 teaspoon |
$2.99 per pound
|
$0.00 |
| 2 x green onions, including tops thinly sliced |
1/2 onions |
$1.09 per cup
|
$0.08 |
| 2 tsp cornstarch dissolved in |
1/2 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 4 tsp water Slivered green onions, including top for garnish |
1 teaspoon |
n/a
|
|
| Total per Serving |
$2.46 |
| Total Recipe |
$9.85 |
Suggestions?