Turkish Za'atar Yogurt Pancakes with Roasted Eggplant & Pomegranate

Ingredients

• 1 cup Greek yogurt (unsweetened), full-fat preferred
• 1 cup whole wheat flour, or spelt flour
• 2 whole large eggs, room temperature
• 1 tablespoon honey, raw, unfiltered
• 1 teaspoon baking powder, aluminum-free
• 1 1/2 teaspoons za'atar spice blend, contains sumac, thyme, sesame
• 1/4 teaspoon sea salt
• 1 medium Japanese eggplant, cubed, about 8 oz
• 3 tablespoons extra virgin olive oil, divided for cooking and drizzle
• 1/2 cup pomegranate seeds, fresh
• 2 tablespoons fresh mint leaves, chopped
• 1/4 small red onion, thinly sliced
• 1/2 whole lemon, for juice

Instructions

1. 1

   Preheat oven to 425°F. Toss cubed eggplant with 1 1/2 tablespoons olive oil, sea salt, and 1/2 teaspoon za'atar. Spread on baking sheet and roast for 15-18 minutes until golden and tender, stirring halfway through.

2. 2

   While eggplant roasts, whisk together Greek yogurt, eggs, and honey in a large bowl until smooth and well combined.