Babaghanza Fondue Recipe

Name: Babaghanza Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large, firm eggplant, about 1 lb., 1/4 cup tahini, 12 oz. silken tofu, 2 large cloves garlic, crushed, and more.

Yes, Babaghanza Fondue falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Babaghanza Fondue

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