Babaghanza Fondue Recipe Recipe

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

Servings: persons

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)

1
Preheat oven to 350 degrees.
2
Oil cookie sheet.
3
Cut eggplant in half, and place cut-side down on cookie sheet.
4
Bake till soft, about 45 min.
5
Scrape softened eggplant flesh into blender.
6
Process till smooth.
7
Add in tahini, tofu and seasonings, and process till smooth.
8
Just before serving, stir in coriander leaves and heat eggplant mix to boiling.
9
Transfer eggplant mix to fondue pot or possibly crockpot.
10
Keep fondue hot over alcohol burner or possibly in crockpot on lowest setting.
11
Serve with accompaniments.
12
This recipe yields 8 servings.
13
Wine Suggestions: Syrah-based wines from the Middle East make nice companions for this fondue: Try Qupe Cellars Syrah Colson Canyon Vineyard.
14
Comments: The flavor here captures the essence of the Middle Eastern eggplant classic, baba ghanoush.
15
Consider such traditional accompaniments which go so well with eggplant, such as olives and cucumbers.

218

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 lrg hard eggplant - (abt 1 lb), 1/4 c. tahini, 12 ounce silken tofu, 2 lrg garlic cloves crushed, and more.

Yes, Babaghanza Fondue Recipe falls under the General 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 Recipe

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