Babaghanza Fondue
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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
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 dippingsuch as cucumbers, carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size
Preparation
- 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.
Wine Suggestions
Syrah-based wines from the Middle East make nice companions for this fondue: Try Qupé Cellars Syrah Colson Canyon Vineyard.
Nutrition Information
- Serving Size Serves 8
- Calories 150
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 300 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g