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?
Roasted Garlic |
Garlic ready for roasting |
Roasted garlic ready to use |
Just in time for soup season, Christine Datian offers The Armenian Kitchen her recipe for…
I don’t know about you, but in our family, we’re all about tradition when…
It’s that time of year again! St. Sarkis Day, the moveable feast day on the…
Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…
With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…
My family and I had the distinct honor of meeting George Mardikian at his restaurant,…
This website uses cookies. find out more.
View Comments
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!