Cut the garlic head in half along the equator with root and stem ends representing the poles. Squeeze out the cloves of garlic into the beans. If desired peel the eggplant. You may need to trim individual cloves along the sides of the head. Add the eggplant and garlic to the bowl of a food.
Place the garlic cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender. Place garlic heads in center of a square of aluminum foil cut side up. Drizzle pomegranate molasses over dip if desired. Roast until garlic is golden and tender 1 to 1 1 4 hours. 4 ounces cream cheese at room temperature.
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Season the dip with salt pepper and a pinch of cayenne pepper. 1 tablespoon extra virgin olive oil. Wrap tightly in foil. Squeeze garlic cloves into bowl of food processor. Slice off 3 4 inch from the pointy end of the garlic to expose a bit of each clove.
Toss to lightly coat. Place in small baking dish. Add water to dish to 1 inch depth cover with foil. Preheat oven to 350 degrees. P when in doubt opt for a warm ooey gooey bowl of cheese filled dip.
One 16 ounce container sour cream. Mash beans in a mortar and pestle or in a food processor. Preheat the oven to 425 f. 4 ounces pancetta finely chopped. Roast until garlic is soft and golden inside about 1 hour.
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Preheat oven to 350 degrees. Season the dip with salt pepper and a pinch of cayenne pepper. Bake the eggplant and garlic until tender and slightly caramelized about 30 minutes. Place the garlic cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender. Let cool completely about 30 minutes.
Roast until garlic is soft and golden inside about 1 hour. Cut the garlic head in half along the equator with root and stem ends representing the poles.
