Roasted garlic adds zing, great condiment
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By Carole Kotkin
McClatchy-Tribune News Service
By Carole Kotkin
Slow-roasting garlic, makes it mellow, soft and buttery sweet. If you roast a few heads whenever you fire up the oven, you'll always have a supply of what may become your favorite condiment.
Mix roasted garlic into mashed potatoes, spread it on bread or pizza crust, swirl it into soups, add to vegetables and pasta, serve it with roasted meat or stir it into vinaigrette or mayonnaise for a sandwich spread.
These days I can't imagine not having a head or two of roasted garlic in my refrigerator — tightly sealed in a screw-top jar, as I learned the hard way, or the fridge will take on a garlic odor.
HOW TO ROAST GARLIC
BOW-TIE PASTA WITH ROASTED GARLIC AND EGGPLANT
Heat oven to 400 degrees. Brush 2 tablespoons of the oil onto both sides of the eggplant slices; season with salt and pepper. Place on 2 baking sheets, making sure slices don't touch. Roast until nicely browned, 20 to 25 minutes. When cool enough to handle, dice and set aside.
Put a large pot of water on to boil. Squeeze the garlic pulp into a large serving bowl with the remaining 4 tablespoons oil, mashing to blend. Stir in the tomatoes, basil, 1/2 teaspoon salt and pepper to taste.
Add 2 tablespoons salt and the pasta to the boiling water; cook according to package instructions. Drain, reserving 1/2 cup cooking water. Add pasta to bowl along with eggplant and mozzarella; toss to combine. Add cooking water as needed to loosen sauce. Makes 4 to 6 servings.
Adapted from "Williams Sonoma Food Made Fast: Pasta" by Julia Della Croce (Oxmoor, $17.95).