Turkish Whipped Labne & Roasted Eggplant Breakfast with Herb Oil

Ingredients

• 1.5 cups Greek yogurt, full-fat, strained 12-24 hours to make labne
• 1 medium Japanese eggplant, cut into 1/2-inch rounds
• 4 tbsp Extra virgin olive oil, divided
• 2 tbsp Fresh mint leaves, finely chopped
• 1 tbsp Fresh dill, finely chopped
• 0.5 tsp Sumac
• 0.5 tsp Pomegranate molasses, optional
• 0.25 tsp Sea salt, to taste
• 0.25 tsp Black pepper, freshly ground
• 1 clove Garlic, minced
• 2 slices Whole grain sourdough bread, thick cut
• 0.25 whole Lemon, for juice
• 2 tbsp Pine nuts, toasted
• 1 tbsp Kalamata olives, chopped

Instructions

1. 1

   Pat eggplant rounds dry with paper towels and brush lightly with 1.5 tbsp olive oil on both sides. Season with salt and pepper.

2. 2

   Preheat oven to 425°F. Arrange eggplant on a baking sheet and roast for 15-18 minutes, flipping halfway, until golden and tender.