Turkish Whipped Labne & Roasted Eggplant Breakfast with Herb Oil

Ingredients

• 1 1/2 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
• 1/2 tsp sumac
• 1/2 tsp pomegranate molasses, optional
• 1/4 tsp sea salt, to taste
• 1/4 tsp black pepper, freshly ground
• 1 clove garlic, minced
• 2 slices whole grain sourdough bread, thick cut
• 1/4 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 1/2 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.