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Mediterranean Yogurt Flatbread with Shirazi Salad, Crispy Eggplant, and a Fried Egg
Ingredients
  • 1 large eggplant, sliced in ¼-inch rounds
  • Kosher salt
  • Olive oil, for cooking
  • subheading: FOR THE FLATBREAD:
  • subheading: INGREDIENTS:
  • 1 ¼ cups all-purpose flour, plus more for surface
  • 1 cup whole wheat flour
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 2 cloves garlic, grated
  • 1 cup plain yogurt
  • Olive oil, for cooking
  • subheading: FOR THE SHIRAZI SALAD:
  • subheading: INGREDIENTS:
  • 1 medium English cucumber, halved, seeds discarded and diced (about 1 cup)
  • 2 plum tomatoes, seeded and chopped (about 1 cup)
  • ¼ cup minced red onion
  • 1 lemon, juice and zest
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped dill
  • Kosher salt and freshly ground black pepper
  • subheading: FOR ASSEMBLY:
  • subheading: INGREDIENTS:
  • 4 large Handsome Brook Farm Pasture-Raised Organic Eggs
  • 2 tablespoons extra-virgin olive oil
  • ½ cup labne
  • Tahini, for drizzling
  • Dill, chopped, for garnish
  • Simply Organic Crushed Red Pepper Flakes, optional
Steps
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