Babaghanza Fondue


1 large, firm eggplant (about 1 lb)
1/4 cup tahini
12 ounces silken tofu
2 large garlic cloves, crushed
1/4 cup fresh lemon juice
1 teaspoon salt or to taste
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne
3 tablespoons minced fresh cilantro
24 pita loaves, quartered
vegetables, for dipping


Preheat oven to 350 degrees. 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 cilantro 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 pita and vegetables.




The flavor here captures the essence of the Middle Eastern eggplant classic, baba ghanoush. Consider such traditional accompaniments that go so well with eggplant, such as olives and cucumbers. Vegetable suggestions: cucumbers, carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size pieces. Wine Suggestions: Syrah-based wines from the Middle East make nice companions for this fondue.


8.0 servings


Friday, December 10, 2010 - 1:02am


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