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
- Preheat oven to 350F.
- Oil cookie sheet.
- Cut eggplant in half, and place cut side down on cookie sheet.
- Bake until soft, about 45 minutes.
- Scrape softened eggplant flesh into blender.
- Process until smooth.
- Add tahini, tofu and seasonings, and process until smooth.
- Just before serving, stir in coriander leaves and heat eggplant mixture to boiling.
- Transfer eggplant mixture to fondue pot or crockpot.
- Keep fondue warm over alcohol burner or in crockpot on lowest setting.
- 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)