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| Mutabbal with Lavash |
I made mutabbal (baba ghanoush) again, but this time, I used roasted garlic
instead of fresh garlic cloves in the recipe. Since I was already using the
oven to roast the eggplant, I figured why not roast a head of garlic at the
same time?
It’s really easy to do, and the garlic turns out soft,
sweet, and spreadable.
sweet, and spreadable.
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| Roasted Garlic |
Directions for Roasting a Head of Garlic:
1. Preheat oven – or toaster oven – to 425 degrees F.
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| Garlic ready for roasting |
2. Slice off the top of the garlic head to expose the tops of
the cloves. Do not remove the outer skin, but do leave the head intact. Place the
head of garlic on a piece of foil and drizzle olive oil over the cut surface
the garlic. Gently rub in the oil.
the cloves. Do not remove the outer skin, but do leave the head intact. Place the
head of garlic on a piece of foil and drizzle olive oil over the cut surface
the garlic. Gently rub in the oil.
3. Wrap garlic tightly with foil and place on a cookie sheet
(or use the cups of a muffin tin, if you are roasting multiple heads of garlic)
and bake until tender and fragrant, about 30-35 minutes.
(or use the cups of a muffin tin, if you are roasting multiple heads of garlic)
and bake until tender and fragrant, about 30-35 minutes.
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| Roasted garlic ready to use |
4. Remove from the oven and let cool in the foil. Peel any
loose papery skins off of the garlic, then gently squeeze each clove to extract
the softened garlic.
loose papery skins off of the garlic, then gently squeeze each clove to extract
the softened garlic.
Use in any recipe you wish, or simply spread on crusty bread!
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Did using the roasted garlic change the flavor of baba ghanoush at all?
Roasted garlic is mild and somewhat sweet which differs from the sharp, pungent taste of fresh garlic. So, yes, the flavor of the roasted garlic baba ghanoush isn't as robust, but it's still mighty tasty!