Babaghanza Fondue Recipe
Servings: 8
Ingredients
- 1 lrg hard eggplant - (abt 1 lb)
- 1/4 c. tahini
- 12 ounce silken tofu
- 2 lrg garlic cloves crushed
- 1/4 c. fresh lemon juice
- 1/4 c. extra-virgin extra virgin olive oil
- 1 tsp salt or possibly to taste
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp cayenne
- 3 Tbsp. chopped fresh coriander leaves
- 2 doz pita loaves quartered
- 3 quart combo raw and cooked vegetables - (to 4) for dipping (such as cucumbers, carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pcs and sugar snap peas, cut into serving size pcs)
Directions
- Preheat oven to 350 degrees. Oil cookie sheet.
- Cut eggplant in half, and place cut-side down on cookie sheet. Bake till soft, about 45 min. Scrape softened eggplant flesh into blender. Process till smooth. Add in tahini, tofu and seasonings, and process till smooth.
- Just before serving, stir in coriander leaves and heat eggplant mix to boiling. Transfer eggplant mix to fondue pot or possibly crockpot. Keep fondue hot over alcohol burner or possibly in crockpot on lowest setting. Serve with accompaniments.
- This recipe yields 8 servings.
- Wine Suggestions: Syrah-based wines from the Middle East make nice companions for this fondue: Try Qupe Cellars Syrah Colson Canyon Vineyard.
- Comments: The flavor here captures the essence of the Middle Eastern eggplant classic, baba ghanoush. Consider such traditional accompaniments which go so well with eggplant, such as olives and cucumbers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 8 servings | |
| Calories 1142 | |
| Calories from Fat 528 | 46% |
| Total Fat 59.07g | 74% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1893mg | 79% |
| Potassium 843mg | 24% |
| Total Carbs 123.95g | 33% |
| Dietary Fiber 11.8g | 39% |
| Sugars 11.14g | 7% |
| Protein 35.35g | 57% |
