Prick the eggplant all over with a fork. Bake or grill for 20-30 minutes or until the eggplant starts to soften.
Keeping the garlic cloves in their skins, add the garlic to the grill or oven, and cook for 10-20 more minutes, or until the eggplant is cooked through.
Remove the eggplant from the heat and let cool slightly, until cool enough to handle. Peel the eggplant and scrape any flesh from the skin into a colander. Add the cooked eggplant flesh to the colander and let drain for 5-10 minutes.
Peel the garlic and place in a medium bowl. Add the cooked, drained eggplant and the remaining ingredients. Mash with a fork until everything is mixed together.
Garnish with olive oil, paprika and/or pomegranate seeds.
Serve with pita or raw veggies.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/08/18/garlicky-moutabal/