Turkish Whipped Labne & Roasted Eggplant Breakfast with Herb Oil

Name: Turkish Whipped Labne & Roasted Eggplant Breakfast with Herb Oil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1.5 cups Greek yogurt; 1 medium Japanese eggplant; 4 tbsp Extra virgin olive oil; 2 tbsp Fresh mint leaves; 1 tbsp Fresh dill; 0.5 tsp Sumac; 0.5 tsp Pomegranate molasses; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 2 slices Whole grain sourdough bread; 0.25 whole Lemon; 2 tbsp Pine nuts; 1 tbsp Kalamata olives

Prep 15 min · Cook 20 min · Serves 2 · medium

Mediterranean Diet

A Turkish-inspired breakfast featuring creamy whipped labneh (strained yogurt) topped with crispy bacon, warm roasted eggplant, fresh herbs, and drizzled with fruity olive oil. Served alongside whole grain sourdough for scooping.

Ingredients

1.5 cups Greek yogurt
1 medium Japanese eggplant
4 tbsp Extra virgin olive oil
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

Cook it tonight

Save this recipe, add every ingredient to your grocery list in one tap, and let the AI Chef plan the rest of your week. That's the Mindful Meal Plans app.

Get the app