Roasted Garlic

Basic, but it goes along with the Baba Ghanush I'm creating. And a lot of other things. Or just on toast.

There are a lot of ways to roast garlic. None of them are wrong if you get the desired result. This is my version, even though it's really more like braised garlic. But, whatever- it's still yummy and the leftover oil is great for dipping bread if you don't use it for anything else!

Roasted Garlic

Ingredients:

• One head of garlic


• Enough Olive oil to cover

Tools:

• Aluminum foil (about a foot)


• cake pan (size doesn't matter here- this is just to hold the foil pack you're going to make)

Method:

1. Preheat oven to 350.


2. Separate and peel all of the cloves from the head of garlic


3. Put garlic on the foil


4. Pull up the sides of the foil so you've created a bowl with the diamter of a soda pop can. Don't close the top, yet!


5. After placing the foil pack in the cake pan, add the olive oil so it covers the very top of the garlic pile


6. Close the packet and roast until garlic is medium to light brown and tender.

Cook time will vary depending on how much garlic you have. I've had it take anywhere from 15 minutes to 45, just keep an eye on it and lightly jostle the packet occationally.

Don't be tempted to crank the heat to speed up the cooking time! Let the garlic take it's time. If you rush garlic, it will get a horrible, bitter taste.

Garlic is tasty, yet vegeful.