Babaghanza Fondue

• 1 large, firm eggplant, about 1 lb.
• 1/4 cup tahini
• 12 oz. silken tofu
• 2 large cloves garlic, crushed
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp. salt or to taste
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. cayenne
• 3 Tbs. minced fresh coriander leaves
• 2 dozen pita loaves, quartered
• 3- to 4-qt. combination raw and cooked vegetables for dipping such as cucumbers, carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size

1. Preheat oven to 350F.
2. Oil cookie sheet.
3. Cut eggplant in half, and place cut side down on cookie sheet.
4. Bake until soft, about 45 minutes.
5. Scrape softened eggplant flesh into blender.
6. Process until smooth.
7. Add tahini, tofu and seasonings, and process until smooth.
8. Just before serving, stir in coriander leaves and heat eggplant mixture to boiling.
9. Transfer eggplant mixture to fondue pot or crockpot.
10. Keep fondue warm over alcohol burner or in crockpot on lowest setting.
11. Serve with accompaniments.

firm eggplant, tahini, silken tofu, garlic, lemon juice, extra virgin olive oil, salt, freshly ground black pepper, cayenne, fresh coriander leaves, pita loaves, combination

Taken from www.vegetariantimes.com/recipe/babaghanza-fondue/ (may not work)