| 1 lrg eggplant - (abt 1 1/4 lbs) halved lengthwise |
1/4 eggplant |
$1.99 per item
|
$0.50 |
| 1 lrg red bell pepper |
1/4 bell pepper |
$3.29 per pound
|
$0.30 |
| 2 tsp grnd cumin |
1/2 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.05 |
| 2 c. plain low-fat yogurt |
1/2 cup |
$2.50 per 32 ounces
|
$0.34 |
| 1 Tbsp. extra-virgin extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 2 Tbsp. minced fresh mint |
1 1/2 teaspoons |
$3.92 per ounce
|
$0.39 |
| 3 x garlic cloves peeled Salt to taste Freshly-grnd black pepper to taste |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 1/2 c. canned vegetable broth or possibly more if needed |
1/3 cup |
$3.69 per 32 ounces
|
$0.36 |
| 6 x Kalamata olives or possibly other brine-cured black olives pitted, minced |
1 1/2 kalamata olives |
n/a
|
|
| Total per Serving |
$2.00 |
| Total Recipe |
$8.01 |
Suggestions?