Turkish Zaatar-Crusted Poached Eggs with Whipped Labneh, Roasted Eggplant & Whole Grain Toast

Ingredients

• 8 whole large eggs, for poaching
• 1 cup labneh (strained yogurt), room temperature
• 2 medium Japanese eggplant, sliced lengthwise into 1/2-inch planks
• 6 tablespoons extra virgin olive oil, divided
• 3 tablespoons zaatar spice blend, divided
• 8 slices whole grain sourdough bread, thick-cut
• 2 tablespoons fresh lemon juice
• 3 whole garlic cloves, minced
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh parsley leaves, roughly chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon white vinegar, for poaching water

Instructions

1. 1

   Preheat oven to 425°F. Toss eggplant planks with 3 tablespoons olive oil, 1 tablespoon zaatar, salt, and pepper. Arrange on a baking sheet in single layer. Roast for 18-20 minutes until golden and tender, turning halfway through.

2. 2

   While eggplant roasts, prepare the labneh: Whisk together labneh, minced garlic, lemon juice, 2 tablespoons olive oil, half the mint, and half the parsley. Season with salt and pepper. Set aside.