A delightful twist on the traditional Baba Ganoush, this recipe uses roasted zucchini to create a smoky, flavorful dip. It's perfect as a light appetizer or part of a mezze platter.
Preheat the oven grill to its highest setting.
Place the zucchini on a baking sheet lined with parchment paper and grill for 45 minutes, turning once or twice, until the skin is crispy and well-browned.
Remove the zucchini from the oven and let them cool until they can be handled.
Peel off the skin of the zucchini and discard it. Place the flesh in a sieve to drain.
Combine the goat yogurt, Roquefort, and egg in a small pot. Warm gently for about 3 minutes, stirring frequently, without bringing to a boil. Set aside and keep warm.
In a small pan, add the pine nuts and butter. Cook over low heat for 3-4 minutes, stirring, until the pine nuts turn golden brown.
Stir in the chili flakes and lemon juice into the pine nut mixture, then set aside.
In a bowl, mix the zucchini flesh with the crushed garlic, ½ tsp salt, and a generous amount of black pepper using a fork.
Spread the zucchini mixture onto a serving platter.
Pour the warm yogurt sauce over the zucchini mixture.
Drizzle the warm chili butter with pine nuts over the dish.
Sprinkle with za'atar and serve immediately.
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