Zucchini "Baba Ghanoush" From 'Plenty More'

Name: Zucchini "Baba Ghanoush" From 'Plenty More'
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: Indian, Middle Eastern
Ingredients: 5 large zucchini (about 2 3/4 lb/ 1.2 kg); 1/3 cup/ 80g goat’s milk yogurt; 2 tbsp/ 15g Roquefort, coarsely grated; 1 egg, lightly beaten; 1 tbsp/ 15 g unsalted butter; 2 1/2 tbsp/ 20 g pine nuts; 1/2 tsp Urfa chile flakes, or a pinch of regular chile flakes; 1 tsp lemon juice; 1 clove garlic, crushed; 1/2 tsp za’atar, to finish; salt and black pepper

Instructions

Cook:1h 15min

As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread.

Updated at: Thu, 23 Jan 2025 11:36:01 GMT