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1 head garlic, small, OR 1/2 head garlic, medium
Preheat oven to 375°F. Remove the papery outer skin of the garlic and cut off the top fifth. Place the garlic on aluminum foil and drizzle with 1 tsp. oil. Wrap the garlic completely in the foil and place on an oven rack to roast from about 30 minutes, or until soft. Squeeze the softened garlic cloves out from their skins.
In a food processor, combine the garlic, 2 tbsp. oil, tofu, mustard powder, lemon juice, salt and pepper. Process until smooth. Add the rosemary and pulse to combine. Pour into bowl and let sit 20 minutes or so before using.
Poster's Notes:
Posted by Judy Thruall
Nutritional Info Per Serving: N/A
2 tablespoons PLUS 1 teaspoon extra-virgin olive oil
1/2 pound tofu, silken
1 teaspoon mustard powder
1 teaspoon fresh lemon juice
1 teaspoon salt
Pinch white pepper
1 teaspoon fresh rosemary, finely chopped
The recipe is called Rosemary Aioli, but I had a pile of fresh basil from the garden, so I used that instead. Since the aioli already had roasted garlic, I didn't add extra to the eggplant, and it was delicious.