| 1 lrg eggplant |
1/4 eggplant |
$1.99 per item
|
$0.50 |
| 1/2 c. lowfat yogurt |
2 tablespoons |
n/a
|
|
| 2 Tbsp. tahini |
1 1/2 teaspoons |
$8.12 per 32 ounces
|
$0.07 |
| 1/4 c. dry sherry |
1 tablespoon |
$22.00 per liter
|
$0.33 |
| 1/4 c. lemon juice |
1 tablespoon |
$2.19 per 15 fluid ounces
|
$0.07 |
| 3 clv garlic, chopped |
3/4 garlic garlic |
$4.00 per pound
|
$0.02 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp cayenne, to taste |
0.06 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 1/4 c. fresh parsley for garnish |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1 lb dry pasta - spirals or possibly wide ribbons are recommended |
1/4 lb |
$1.25 per pound
|
$0.31 |
| Total per Serving |
$1.42 |
| Total Recipe |
$5.68 |
Suggestions?