Wash beets and place in a baking pan with 1 cup water. Cover with foil and bake until tender (about 45 minutes to an hour). Allow beets to cool. Then peel and cut into large chunks.
Place garlic, beets, yogurt, salt, honey, cayenne, and za'atar in a food processor or blender and puree. Add oil and blend until you have a smooth mixture. The dip should have a thick consistency (add more yogurt if its too thick). Taste for salt.
Crumble goat cheese over the dip and serve.
Fritters
Make the batter by mixing together the flour, water, chilli powder, and salt. Make sure to break up any bits of flour. Taste for salt.
Slice the eggplants into ¼" rounds and place in the batter making sure the eggplants are well coated.
Heat 1 tbsp oil in a large skillet over medium high until very hot.
Working in batches, fry the eggplant until golden brown (about 3-4 min each side). Remove from skillet and place on a paper towel-lined plate.