Recipe for Babaghanza Fondue 
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Yield:
8
Ingredients:
Amount Ingredient
1 lrg firm eggplant - (abt 1 lb)
1/4 cup tahini
12 oz silken tofu
2 lrg garlic cloves 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 tbl minced fresh coriander leaves
2 doz pita loaves quartered
3 qt combo raw and cooked vegetables - (to 4) for dipping
(such as cucumbers, carrot sticks, bell
peppers, celery, radishes, baby carrots,
Instructions:
Instructions: 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 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.

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 that go so well with eggplant, such as olives and cucumbers.

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