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? Clever, yes?
It’s really easy to do, and the garlic turns out soft,
sweet, and spreadable.
Roasted Garlic
Directions for Roasting a Head of Garlic:
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