To make Ottolenghi's zucchini baba ganoush, you broil 5 zuccs for 45 minutes (!!!) until they're completely black. Scoop out the flesh, mash it with crushed garlic, salt, and black pepper. No tahini, no eggplant. Top it with pine nuts toasted in butter and chile flakes and a yogurt sauce made with goat's milk yogurt,
Roquefort, and an egg (!)—it gets cooked gently on the stove and the egg thickens the mixture. Would Sarah Jampel do it again? Yes, but she'd up the amount of salt and add lemon juice or white wine vinegar. Maybe a drizzle of pomegranate molasses, too.