Zucchini Baba Ghanoush
Zucchini is broiled until charred and smoky, mashed, and then topped with a warm yogurt sauce and spicy brown butter pine nuts in this sultry zucchini baba ghanoush.
Yield: 4-6 servings
  • 5 large zucchini (about 2¾ lb)
  • ⅓ cup goat's milk yogurt
  • 4 oz goat cheese
  • 1 egg, lightly beaten
  • 1 tbsp unsalted butter
  • 3 tbsp pine nuts
  • 1 tsp red pepper flakes
  • 1 tsp lemon juice
  • 1 clove garlic, crushed
  • za'atar, to finish
  • salt and black pepper, to taste
  1. Heat the broiler. Place the zucchini on a baking sheet lined with aluminum foil. Broil for about 45 minutes or until the skin is crisp and brown, turning as needed to cook evenly. Remove from the oven and let cool slightly. Peel off the skin and discard it. Put the flesh in a colander to drain.
  2. Meanwhile, put the yogurt in a small sauce pan with the goat cheese and the egg. Heat gently for 3 minutes, stirring constantly, until slightly thickened. Set aside and keep warm.
  3. Melt the butter in a small pan with the pine nuts over low heat. Cook, stirring often, until the nuts are golden brown, about 3-4 minutes. Stir in the chili flakes and lemon juice.
  4. Put the zucchini in a bowl and mash it together with the garlic, ½ tsp salt, and freshly ground black pepper. Spread over a large serving platter. Top with the yogurt sauce, pine nuts, and a sprinkling of za'atar.
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/04/zucchini-baba-ghanoush.html