| 1 x Eggplant, about 1 1/5 pounds (all fall we used 5-7 small japanese eggplants from the garden-more work, but delectable flavor) |
1 eggplant |
$1.99 per item
|
$1.99 |
| 1 head garlic (I use 1.5-2 heads) |
1 head |
$4.00 per pound
|
$0.03 |
| 2 Tbsp. Balsamic vinegar |
2 tbsp |
$6.59 per 17 fluid ounces
|
$0.39 |
| 1/4 c. Minced basil or possibly parsley (I've never tried the parsley) |
1/4 cup |
$2.59 per cup
|
$0.65 |
| 2 Tbsp. Nonfat yogurt (up to 3) Salt and pepper to taste |
2 tbsp |
n/a
|
|
| Total Recipe |
$3.05 |
Suggestions?