| 1 Tbsp. Rice-wine or possibly cider vinegar |
3/4 teaspoon |
$0.20 per fluid ounce
|
$0.03 |
| 1 Tbsp. Soy sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 1 Tbsp. Hoisin sauce (optional) |
3/4 teaspoon |
$3.49 per 8 1/2 ounces
|
$0.06 |
| 3 Tbsp. Toasted sesame oil |
2 1/4 teaspoons |
$4.99 per 7 1/3 fluid ounces
|
$0.26 |
| 1 Tbsp. Sugar |
3/4 teaspoon |
$1.44 per pound
|
$0.01 |
| 2 Tbsp. Chopped fresh ginger |
1 1/2 teaspoons |
$2.99 per pound
|
$0.02 |
| 3 x Cloves garlic, chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 8 sm Japanese eggplant (4 ounce ea.), halved lengthwise |
2 eggplant |
$1.99 per item
|
$3.98 |
| 2 Tbsp. Oil Salt Freshly grnd black pepper |
1 1/2 teaspoons |
n/a
|
|
| 2 x Scallions, chopped |
1/2 scallions |
$1.09 per cup
|
$0.08 |
| Total per Serving |
$4.48 |
| Total Recipe |
$17.93 |
Suggestions?