|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
sweet, and spreadable.
|Garlic ready for roasting|
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.
(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.
|Roasted garlic ready to use|
loose papery skins off of the garlic, then gently squeeze each clove to extract
the softened garlic.