Garlicky Moutabal

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   1.

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   Heat oven or grill to 425 F. 2.

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   Prick the eggplant all over with a fork.

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   Bake or grill for 20-30 minutes or until the eggplant starts to soften.

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   3.

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   Keeping the garlic cloves in their skins, add the garlic to the grill or oven.

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   Cook the garlic and the eggplant for 10-20 more minutes, or until the eggplant is cooked through.

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   4.

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   Remove the eggplant and garlic from the heat and let them cool slightly, until cool enough to handle.

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    Peel the eggplant and scrape any flesh from the skin into a colander.

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    Add the cooked eggplant flesh to the colander and let it drain for 5-10 minutes.

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    5.

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    Peel the garlic and place the flesh in a medium bowl.

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    Add the cooked, drained eggplant and the remaining ingredients (except garnishes).

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    Mash with a fork until everything is mixed together.

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    6.

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    Garnish with olive oil, paprika and/or pomegranate seeds.

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    7.

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    Serve with pita or raw veggies.

No additional tips available.