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1 large firm eggplant - (abt 1 lb)
1/4 cup tahini
12 ounces silken tofu
2 large garlic cloves -- crushed
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt -- or to taste
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne
3 tablespoons minced fresh coriander leaves
2 dozen pita loaves -- quartered
3 quarts combo raw and cooked vegetables - (to 4) -- for dipping (such as cucumbers, carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size pieces)
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 slow cooker. Keep fondue warm over alcohol burner or in slow cooker on lowest setting. Serve with accompaniments.
This recipe yields 8 servings.
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